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Thread Starter 
On our last trip to S.C, my son shot a small #35 pound wild boar.
I am going to take it out of the freezer and try to cook it this weekend.
This will be my first attempt at a whole "little footbal" pig.

Does anyone have any tips.......?

Hanging the pig...head up or down? Does it matter?
Rough time to smoke?

Thanks in advance!