I took inspiration from this forum. Grilled an entire 27 pound pig for my annual fishing/camping trip last weekend. Pig was already dressed. I marinated with Mojo and injected brine into pig, scored the skin rubbed with kosher salt and allowed to marinade for 8 hours. Placed pig on a grill and allowed to smoke for 11 hours at 200-225. Also used some alder pellets. Cooked until internal temp read 170 and let rest for 1 hour wrapped and insulated. The end result was excellent. Pig was moist, pulled apart nicely. Could have stayed on grill a little longer. Comments suggestions always welcome. Cheers.