I cooked up half of a whole boar over the weekend.
I brined it for 24 hours:
1 gallon of water
1 cup of kosher salt
1 cup of sugar
(The size of the cooler and the size of the meat will dictate how much you need to make. I had to do 5 gallons of water)
Then after rinsing, I added my rub to it. It's just a simple recipe that I got out of the Barbecue Bible.
The results were delicious!
IMG_0056 by
camper4lyfe, on Flickr
IMG_0139 by
camper4lyfe, on Flickr
IMG_0169 by
camper4lyfe, on Flickr