JamesJr,
Do you & your friends BBQ whole feral pigs in your area?? = My pit is made out of an old 500 gallon butane tank (mounted on a "junked" boat trailer chassis). In northeast TX, we use green hickory, peach-tree or pecan wood for BBQ.
(I personally don't care for the taste of mesquite cooked food, other than beef brisket.)
Personally, when I have taken feral pigs up to 60-75 pounds, they go onto the pit whole.
MOST NE Texans BBQ a lot more pork & poultry than we do beef. - I suspect that that tradition has to do with most of "the old families" having come to TX from AL, the Carolinas, LA, GA & MS.
yours, tex
i suspect mesquite flavored meat is an acquired taste, unlike oak and hickory that many of us grew up with.
