Went last Friday and killed a hog. Just put her on the smoker for dinner. Here are the shots of it rubbed up and on the pit. This is our first wild hog or whole hog.






I'll keep you posted on the cook.

These guys killed 3 in a trap south of my house yesterday. They said that they eat all those suckers.

Looks really good, how big is that piggie???

We didn't measure it, but we estimated about 50 lbs on the hoof. So after we skinned and cut the head off, not sure. My cooking rack is 2 ft x 4 ft.

Very nice!

what times dinner?

Yeah what time you need help eating that ?

Well, it didn't turn out up to par. at least not my standard. I had really no idea on cook time, I have my briskets, robs, chicken, and pork butts down. But since this was my first pig I was unsure. I started it about 11 am, and at 7 it was still going. Everyone was hungry. The internal temp was up to about 170. Safe, but not quite done as I would like. There was a distinct "taste", not bad just different. Not gamey or wild. I should have gone about 2 mire hours, but like I said it was dinner time. I do want to try again, and thankfully we have a place we can go and hunt some more.

Like my buddy said, my first brisket wasn't a homerun either.

Did you wrap it the last few hours? Then you would have that great smoke flavor and the meat "pulls" off the bone. Unwrap it, use a fork and pull it off, add sauce, and your good to go. It wasn't a boar was it?

No, that is what I will do next time. I usually take my pork up to about 160 ish, wrap. then finish at 190 or so. Let it rest for about an hour, and pull. This was my first run on a whole pig, and I will allow more cook time next time.

nice cooking size

I had the same problem last week. Smoked a whole one, maybe 50lb on the smoker. Smoked her from 11:30 till 4:30, then wrapped and moved to the oven. Set it to 200 and took her out at 6:30. Now, I was using a cheap Walmart meat thermometer, but I could not get that meat above 160. The dinner bell was well passed due, so we had to cut the meat off the bone and finish on the gas grill. It was a let down. The meat tasted fine, but the tenderness was blown after the gas grill. Live and learn.