It would seem that for me and my tastes, a skinned hog might be better for me. We plan to grab up a hog from a friend that is a hog farmer. I would probably getting a hog "on a leash". Dressing it will not be an issue with another friend that is a pro butcher. However, I was curious how difficult skinning would be? I would butterfly the hog over a wet smoker but concerned with the delicate parts such as tenderloin. Will foiling retard cooking or increase it similar to how we do ribs to "steam"them? This would obviously be a farm grown hog, not wild.