Whole Hog on the Smoker

[Tomkat70]

No pics and I'm already hungry!!!!!!!!!!!!!!

[WACK N STACK]

I did this one a few weeks ago.... After about 2.5 hrs I wrapped it and let got for about another 3 it was awesome! Didn't get a finished pic.

[coonazz]

Taking the hair off is a beating, but well worth it in my opinion. Spend the extra time and effort so you cook it with the skin on.

[Flattopjeff]

Oh boy this is gonna be good

[TXHUNT3R]

If you do not have the skin on, I would take this approach. (I have done this and turned out great)

Smoke the whole pig for a good solid hour to get the smokey flavor in the meat.
Then take the pig off and place in a tray. Put some herbs for some additional flavor and then wrap very tightly in foil.
Place in oven on 250 for several hours. 3,4,5 just depends on size.

The flavor from smoking will be there.
No moisture will be lost
The meat will have steamed itself because it was wrapped up
The meat is fall off the bone.

This way was the best wild hog I have EVER eaten.

The thing with wild hog that has always deterred me was the way it dried out because the lack of fat. Well this way, is a way to beat that problem and keep all that juiciness INSIDE the meat!