Any thing over 50 pounds Iwould give your self 10 - 12 cooking hours. i've cooked one over coals before , after 6 hours of cooking we ended up at Ihop!!! Try smokin it and good luck.  Let us know how it goes.

Yea, prob just gonna smoke it like a brisket, only longer and keep basting it.  I bought an injectable merinade too.  It'll be a good learning exp anyway.  Hopefully we wont be eating out that night.  Thanks.

yea make sure you bast in alot. most of the fat is removed from a wild hog so it is extremely lean. Make sure you have some kind of oil or even bacon to put on it to keep the meat moist and not dry.

Dig a square one to two feet deep depending on how big the hog is, layer it with bricks, build a wood fire over the bricks until it turns to coals, then put the whole hog over the coals in a big pan or wrapped in heavy duty foil, cover it and let it cook burried with the coals for several hours, you will love it!!!

I've done 5 hogs (2 domestic, 3 feral) in a La Caja China roasting box.  Much easier than digging a pit and much faster and more consistent than a smoker.

www.lacajachina.com

Whatever way you do it, brining and/or injecting first helps out a lot with flavor and moistness. 

First off, if he is whole......pack the hog full of cooked rice....use onion and garlic apple, all kinds of stuff you like to eat...mainly rice.  The rice will soak up all that juice coming off that hog. 

Now dig a whole in the ground and pack it full of coals.....wrap that hog in tin foil and throw him in there.  Place a piece of plywood over the hole and let it cook overnight.  The next day.....the meat will fall off the bone and the rice will be oooo sooo good!

In Louisiana they call it a "Koo Shaun de lay" of course I dont know the correct spelling, but it means pig in the ground.  Good luck.....Dont forget to make some Hog Crackers!

Thanks for all the ideas.  I ended up just quartering it and smoked it for about 14 hrs.  I injected it with Louisiana injectable meridande and kept basting it.  I also coated it with Tonys and some Emeril seasoning.  The last few hours I put foil around it and filled the foil with beer.  It came out juicy and delicious.  I thought I would have plenty of leftovers but it all got eatin.