Anything up to 40-50 pounds we skin, remove the head, use a good dry rub and smoke for 9-11 hours. I like either mesquit or hickory. I use a smoker with a water pan so it keeps the meat moist as well.
Shoot the small to medium ones as they are the best eating or shoot a sow. I shot a big boar (250 lbs) two years ago, the meat was NOT good.