Barbecue: Wild Hog vs. Domestic

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Great write up!
I always add apple juice to the pan and make a foil tent over Wild Hog to add moisture. Seems to help a little
 
interesting indeed. it seems that the domestic hog won all the battles but lost the war, lol
 
I'd say a wild hog would be better than a domestic one and you could inject apple juice and do a tent full of apple juice to keep it moist while keep the smoke out.
 
Just for reference, the domestic hogs we raised here last year were significantly better than any comparable cut from the store. We raised berkshires and I have been ruined as a result. I could barely eat a shoulder from kroger that I slow cooked the other day. :P Wild hog is still delicious, however, because it doesn't have that terrible tasting fat in the meat!
 
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1) Since you've expressed your complete disdain for injecting meat, how would a brine fare?
2) 6 hours cook time?????
3) Frequent lard rub-downs like with Craig's smoked venison leg?
 

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