post #21 of 21
If you smoke a wild boar, you are going to have a certified piece of ****. The only way I've ever cooked one that was edible was to either grind it up into sausage or to slice the tenderloin into chops and marinate them in something strong for a few days (Italian dressing?), then grill them over direct heat on a Weber.

A sow or barrow (denutted wild hog), however, is delicious, every bit as good as storebought pork, just not as fatty. It will need to be wrapped for a longer time than regular pork.