We have a pig roast every year at our church in Farmington MN. This year they did 5 hogs. The hogs are done using only charcoal. Sort of plain on the flavor. When they meat is first pulled it is moist and juicy but after they get a big pan full and out the the serving table it tends to dry out. Any tips on how I could volunteer some smoking technique and possibly a rub for a whole hog. I could also use info on what temp in the smoker and how long it should take. I've had great success with ribs of all kinds, tri tip, brisket, chicken, turkey among other things but have no idea what works for the whole hog. Thanks in advance for your help.