Brining the wild boar roast (1 day ahead!!)

• Take a large pot and heat 2 tbsp. rapeseed oil.
• Add all ingredients for the marinade except the broth and whisky. Let simmer for about five minutes giving the spices time to release their flavor.
• Quench with whisky and add the vegetable broth. Let softly cook for about ten minutes.
• Cool down the marinade. 
• Put the pork roast in a non-reactive container and add the cooled marinade. Put in the fridge for at least 12 hrs. 

Smoking the wild boar roast

• Once the meat is marinated you remove the marinade and pat dry the wild boar. 
• Start your smoker/kamado for indirect cooking at low heat (between 90°C/194°F and 120°C/250°F. Once the fire gets the right temperature toss in 2 chunks of apple wood and wait until the smoke turns slightly blue. 
• Put the boar roast on the grid and smoke until you get an internal temperature of 94°C/200°F.  When using a kamado the environment should be moist enough to keep the meat juicy. You can spray it with whisky if desired (but I was sleeping so I skipped this part ). This is the only moment you open the lid!! If you're looking you ain't cooking.
  
  When using a bullet smoker or kettle bbq you need to add a water pan to keep the environment moist. 
• While the meat is smoking you can start making your Game changer BBQ sauce following this recipe.
• Once the meat hit the right internal temperature remove it from the smoker (mine took 6 hrs.) wrap it gently with butcher paper (in case you can get your hands on it) or tin foil. Let rest for a half hour in a 70°C/160°F oven. 
• Pull the wild boar in strings and add the game changer end sauce. 

Serve with mashed sweet potatoes, mushrooms and spinach. Have a great festive meal!