Mix and stir the water and salt until it dissolves.

For large quantities, you may have to heat the water to make the salt dissolve.

If you do heat the brine, cool it off before adding meat.

Add the meat and allow it to soak for several hours in the refrigerator.

Basting:

Just about any liquid will do as long as it is low in sugar. Sugar burns quickly so only add glazes and BBQ sauces (which are loaded with sugar) during the last 20 minutes of cooking.

Barding:

Covering the meat with fatty bacon or other fats while it cooks is another technique.

Smoking in the smoker:

Preheat to 200°F – 225°F. Smoke for 1½ – 2 hours per pound, using mesquite wood.

If you want smoke flavour use your smoker for the first 1 – 2 hours to infuse some smoke flavour into the meat.

Wrap the meat in foil, and finish the cooking. This can be done either in the smoker or in the oven. You will have a wonderful piece of smoked boar to enjoy.