Original plan was to scald the hog and put it on a spit and roast it, butcher called me and they had started to skin it. So needless to say now we will have a skinned hog to roast. The head is off as well as the feet. I have read a lot about injecting the hog and mopping it and seasoning it. My brother in law has the roaster and it has a spit. What are thoughts on trying to put it on the rotisserie?