I want to smoke a feral hog ham (small, around 4 pounds) on my pellet smoker. What's your favorite marinade recipe, and how long to you let the meat rest in the marinade before putting it on the grill? I generally let 'em rest at least over night for other cuts of meat I'm going to smoke.

Worcestershire.

You can inject, but with feral pork on the smoker I prefer to brine. For a ham that small & lean, I would brine 6-8 hrs. Rinse/dry, add your rub, and smoke with a tin pan of apple juice by the heat source (can also spritz). I have also brined & injected, but IMO just a basic brine and then a good heavy rub of your choice is all you need.

A little tip - place that ham in an aluminum pan (open) during the cook. When the ham is done, or when you are satisfied with the color/smoke.....take it out and place it onto double or triple wrapped heavy duty foil. Pull all edges of the foil up until it's almost closed, then pour in all of that juice that you retained in the pan (can add a little bit of whatever else at this point). Wrap it up as tight as you can without losing your juice, then finish it off and let it rest for at least a couple of hours before opening and serving. They turn out well this way, tender/juicy, full of flavor.

Thanks, skinnerback!

Sauce only, Buzzsaw? Do you inject the W-sauce into the ham as well, or just as a wet rub?

As far as the marinade/rub, I really like chipotle in adobo sauce. Get you a couple cans and chop/mince real fine (or put in blender). Rub your ham with your favorite pork rub, then coat that sucker well with that sauce. It's delicious.

Skinner nailed it.

Keep your temp low, hotter you cook the more it will dry out.

That's the way to do it.

An alternative is a mojo brine. 4 parts orange juice, 3.5 parts water, 1/2 part seasoned rice vinegar, 1/2 part spiced rum, 10 ounces by weight of salt per gallon and 5 ounces by weight of sugar per gallon. Then add in 2 pounds of peeled garlic per gallon (I use the already peeled stuff for this), fresh thyme, rosemary, oregano, sage, and peppercorns.

This marinade recipe is super difficult, so pay attention.

Big ziploc bag or garbage bag, open bottle or bottles of Zesty Italian Salad Dressing, pour in bag with meat, marinade in fridge overnight. If the hog parts are not completely submerged in the marinade, rotate the bag every few hours.

Boom. Marinade also works with Venison/Poultry/Beef/Lamb etc.

Just my .02,
LeonCarr

Mojo Brine is new to me, thanks for sharing. I'll give that a try.

What is "seasoned" rice vinegar?

Salt, brown sugar water, with a touch of liquid smoke.

Hell no on the liquid smoke.

Might as well throw a dog turd in there.

Nothing ruins meat like liquid smoke!

Worcester, teriyaki, garlic, pepper, onion, and Lowry’s if I have to marinade something.. I didn’t realize how bad I spelled until I wrote this.

It’s typical of what you would find in a Cuban sandwich. Typically you would also make a marinade with orange juice, cilantro, mint, olive oil, orange zest, oregano, tons of garlic, and a few other things and also baste the meat with it.Seasoned rice vinegar usually just has some sugar, salt, and maybe some MSG.

Thank you.

Thanks again to everyone for your suggestions! I've got lots to work with!!

A packet of Italian dressing seasoning add water and oil or a some beer. Sometimes we add a little brown sugar or worcestershire sauce.

Thanks!!

Have experimented with this when smoking pork loins, pineapples, chicken..........
In a blender, one can of chipotle peppers in adobo sauce, honey, peach syrup, some peach brandy, coconut rum, brown sugar. Blend well.
Inject it, spray it, just get it all over and in it.

Pork, dry rub only. Home made
Brisket, Claude's store bought
Chicken, Jerk marinade. Home made