A whole hog is going to take about 18 hours at 250 F to finish.
If you have not purchased an injector: Click the picture to order one.
The secret to whole hogs is to inject it. But you need an injector like the one in the picture. A glorified hypodermic needle is not a proper tool for a whole hog. Chickens, yes, whole hogs no... you need a real meat injector.
If you don't have adolfs meat tenderizer, you will need it as well.
The hide of the hog is real suseptible to temperature problems. You can not exceed 275 F in the first 8 hours or you will basically have roast pork and not smoked pork. The hide tightens up above 275 and nothing will penetrate it.
There are all types of marinades to inject with, one of my easy favorites is to purchase some packets of zesty Italian dressing by good seasons. Mix your regulary marinade and add one or two packets to it, mix it and inject.
I like to inject 12 percent. So a hundred pound pig needs roughly 12 pounds of marinade injected. That is 1.5 gallons.
Do it right and this is the result.