RE: Hog Hunters.....couple of questions....
When BBQing pork, we use a rub, smoke it for a couple of hours at about 200 uncovered, then we double wrap it in tinfoil and cook for 2-3 more hours. It comes out with a ton of juice in the foil and is tender -- falling off the bone, melt in your mouth tender. We BBQ front shoulders, ribs (whole), and the hams. It all comes out delicious. No it doesn't taste like chicken -- but if I wanted chicken I would BBQ a chicken. I have also taken the front shoulder and cooked it in the crock pot with potatoes and carrots and a package of onion soup mix. Wonderful. We slice the tenderloins and fry them with a little salt and pepper for a breakfast meat. You can also boil the neck and backbone, pull the meat off the bone, mix it with some BBQ sauce and make BBQ sandwiches.
There are so many ways you can fix wild hog ... and you know where the meat came from as opposed to what you buy in the store.