Need some input on my first whole hog

[texaslifer]

I harvested a few hogs last weekend but got a 20-25 lb for the smoker. I have an indirect smoker.
I will be injecting it and putting rub on it. It completely skinned and split. My original plan was to put it on the smoker for two hours at 275-300 then wrap in foil and smoke another 4-5 hours at 225. Do you think that is too long? I am trying to figure out the right cooking method for that size of pig. Thanks for your help. I look forward to contributing and being a part of this forum.

 

[scarbelly]

Good luck with the pig - here is a link to a lot of whole pig posts

http://www.smokingmeatforums.com/search.php?search=whole+pig