• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoked Wild Hog...With Q-View

smoke farmer

Smoke Blower
Joined Jan 15, 2010
Still had half a wild hog in the freezer so we smoked it in my UDS for a Christmas Party with friends.Cut it up and rubbed the night before.Got the barrel going with Kingsford Comp.coals and Hickory chunks,put the meat in it took about a hour to get it to settle in at 237 degrees and it cruised on that temp for 7 hours with very little adjustment.Foiled it at 165 degrees and finished off in the oven for 5 more hours to 195 degrees.Being wild and little fat it was plenty tender but still had to chop it up for sandwiches.It turned out with a great smoke flavor and everyone loved it.



Master of the Pit
OTBS Member
SMF Premier Member
Joined Mar 12, 2009
Sounds yummy!   I miss hunting wild hogs out on the west coast.  My favorite was mixing wild hog and vension together in an italian sausage...


Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
Joined Jan 13, 2008
I will be doing one of these after the holidays.  It is half hog and will be cooking it whole.  No head.  LOL

I plan on cooking it at 250F  to internal temp of 210F with my own rub.  I think I will cook it skin side down to hold in the moisture some and foil it at about 4 hrs in.  Any suggestions? 


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
Joined Dec 29, 2009

I had wild boar steaks and sausages a few years back and they were awesome!

Looks Great!



Epic Pitmaster
OTBS Member
Joined Jul 26, 2009
Man that really looks good - I would love me some of that for sure

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.