I don't shoot really big hogs, I like them somewhere between 130 to 140 lbs. I will shoot a big sow if she isn't nursing but so far my boars between 120 and 150 have been delicious. Here is a picture of a wild boar butt I am making today for labor day. Just getting ready to foil it, then back on the heat until 205 degrees, then wrapped in a towl and put in an icechest for 2 hours, then enjoy. I also made a batch of Carolina style vinegar Bar-B-Q sauce to go with it.
