Best size meat hog, IMO, is one in the 80-90 lb range. I like to gut, skin, and quarter, and freeze the quarters. For eating, I thaw a quarter, then brine it for 24 hours with a salt and apple juice solution. I then apply a rub made up of various spices and put back in the fridge overnight before cooking.
I put the quarter on my Weber cooker, with a smoke box full of soaked mesquite wood chips. I use a meat thermometer, cook on the grill using indirect heat, until internal temp has reached 195 degrees.
Result is some very tender and tasty wild hog!
