WholeSmoker I have smoked some wild hogs before,of course they were skinned and the and the spices soaked in good. This pig was not skinned and I didnt think the spices soaked in enough. I started to soak it in apple juice for around 6 hrs and wish that I did. I also think that injecting would have helped a lot, thats what I plan to do next time. Just be careful when soaking in apple juice if it stays to long the acid in the juice will start to cook the meat. I rubbed the pig with oil then coated it with several diffrent spices, put it on the smoker with the head pointing to the firebox end at first. ( Dont forget the apple in its mouth) Every hr I sprayed with apple juice and at the halfway of the cook I turned the pig around, I did flip it a couple of times during the cook. I kept the smoker temp around 230- 240*, I pulled it at 165* internal and covered with foil and a blanket for 2 hrs. Dont get me wrong it was good but I feel it could have been better.
Hope this helps you out a little and good luck lets see some pics.