OK, broke down a month ago and picked up a pit barrel smoker-LOVE IT!! Been doing ribs, chicken and did a pork butt last weekend that turned out GREAT! Got me to thinking though-been shooting wild hogs for 20 years and for 20 years I have tried to like the meat and just can't, unless it's ground into sausage. So I'd like to try once more, but is wild hog fat enough to slow smoke and not dry out? If so what is your favorite recipe?

yep, have smoked hundreds of pounds of feral hog ... my rule of thumb if it stinks on the outside, it will stink on the inside, coyotes & buzzards gotta eat too. Of those that weren't stinky, I keep the larger portions whole (hams, shoulders) and smoke similar to how I would domestic but spritz with half and half apple juice and apple cider vinegar every 30 minutes to an hour depending on heat. I have friends that inject similarly to a turkey to add more moisture.

That was always my rule, too, back when I'd take the time to clean them and process them. Now, I just feed the coyotes and buzzards with them.

Keep the temp low, if you’re not careful it can dry out.

I wonder what you have been doing with feral hogs for 20 years that you don’t like. Try carne guisada, it’s great.

Typically the stink is from boars.

True but not always. processed a little 60lb sow one day that didn't stink until you cooked it. Then the smell of hog would run you out of the house.

I have only smoked younger hogs, max weight 125 lbs, if you smoke them low and slow 225 works for me. The hogs both boars and sow’s are juicy and delicious . Hope you enjoy yours!!