How do y'all cook wild pig backstrap and make it tender?

[UrbanBuck]

Fry it up like chicken fried steak. Only way to do it. It's better than Venison backstrap.

[Hayek'sPupil]

salt brine overnight then onto the smoker for 3-4 hours at 180 degrees

[Top Of Texas]

Smoking at 200 - 250 is hard to beat. To prevent the dryness that you mentioned, put it in a pan, cover with aluminum foil, and finish the last hour in the oven. Same routine as you'll find in any rib smoking protocol.

[Top Of Texas]

Here's a video of smoking a venison shoulder, which is also a dryness challenge that can be overcome.

https://youtu.be/m9TxcOKHOT8?si=QV5Lt8e2EdQ7giRK