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?

I haven't tried it but Snakewrangler on here has posted some good looking smoked pork. He burns the hair off and smokes with the hide on and it sure looks good as pulled pork.

Found one of his threads https://texashuntingforum.com/forum/ubbthreads.php/topics/6688680/1

dude that does look GOOD!

Ive smoked one on a stick burner

This is what we did...

Add your favorite seasoning and smoke it until done

Pull it, shred it and toss into crock pot, add more of your favorite seasoning for a few hours

And then make tacos, its pretty good

I just layer up a quarter with some bacon after adding rub, smoke for about 3 hours, wrap with foil and back on until it's 200 degrees.

Just curious, what part of the state do you live in? Where I am, wild hog is really mild/tasty. I've smoked a hog shoulder before, as well as some ribs. This may be personal preference, but I think it works much better with Mexican spices/flavors than traditional BBQ flavors like honey/brown sugar.