Started Saturday morning, 3:00 AM, RF Smoker grill heated to 250 degrees at 4:00, 60 lb. pig on. She was stuffed with spiced rice, onions, garlic, hot peppers, and rubbed liberally with Tex-Mex seasoning. Let her go 12 hours with apple juice and water in the pans. Fall off the bone tender, juicy, and Deelicious. Fed a crowd of approx. 40 with some for lunch on Sunday!