Anyone ever smoke a wild hog?

How large is the hog?

quote:

---

How large is the hog?

---

About 100lb Sow

Yep, about 50 of them.
A 100 lb hog takes me all day, around 15-17 hours. Lots of good red oak.

I haven’t done it personally, but my dad and uncles do it about once a year and it’s pretty damn good.

Inject it.

(no message)

quote:

---

Males and large sows are too gamey, imho

---

ignorant comment is ignorant

My son brought home hind qtrs. and backstrap from 3 50-60 pound wild pigs last night. My plan is to cook it all for the 4th and give away what is left. About 50 lbs. total. I have a gas grill, electric smoker and a pig cooker with coals/wood on top. Never done anything like this. Any suggestions on rub and ways to cook? Not opposed to doing the various meat different ways. tia

Cook your loins fast and hot just like you would a domestic cut. As others have said, do all you can to keep the larger cuts from drying out for lack of fat content. Go low and slow, use drip pans, wrap if you’d like, and baste. It’s still meat. It all comes back to standard practice regardless of the animal. Treat the cuts like you would any from other animals.