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Of course in the smoker.
Am hoping by low and slow cooking it won't dry out. Am guessing if I wrap with bacon the meat won't get smoked. But this is why I am thinking of injecting the meat before cooking.
dancing james-
I've seen it injected with aromatic infused marrow and rendered beef lard (on TV and only a couple of days ago), looked amazing... That was a whole leg...
I slow roasted a boar shoulder porchetta for 8-10 hours one Christmas and it was a bit dry for my liking, great flavour but deffo needed more protection... Wild boar so very little fat...
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Just be sure to brine it and maybe protect it with bacon/some kind of fat cap, boar is very lean compared to pork...
Slow and low in the smoker?