Gonna do a whole hog 125# on the pit for the kids graduation party. Wondering what's better skin on or off? The butcher says skin off is better but he will process it either way. Was wondering if anybody has tried them both ways? This is my 1 st pig and I'm excited AND scared to death at the same time. We are gonna inject it and cook it on a big propane BBQ without a rotisserie. Thanks for the help...