The Texas BBQ Forum

My Son is hoping to bag a feral hog next week and if he does he wants to put it in his side box smoker Wed and cook it for T-day. If he does, he needs some ideas on how to cook it Wood Basting Inject ETC

Any and ALL ideas will be greatly appreciated.

Seems like I've seen a thread on this but I could not find it.

I have cooked many a wild hog. This is what I do. Cleanliness is essential. Once dressed and skinned out give it a liberal bath in half white vinegar and half water. This will sanitize the meat, killing the bad bacteria's that ruin the meat. Cool out completely and let hang 4-5 days. Bone in hams, boneless ribs(blackstrap)' and grind the rest. Marinate hams overnight then smoke them. Do pulled pork and Mr. Stubbs BBQ sauce.

thanks, Bobber, he's thinking about doing the Whole Pig if it's a young one - - - would that be a mistake

That would not be a mistake. Slow and long to get good internal temps with out burning the outside. They are very lean and could dry out more than desired. You may want to experiment with injections of a moist basting. Hope this helps.