I don't do the inject thing. I like the flavor of a hog cooked direct over coals. That sizzle of the fat on the fire.
I can get a 110 pounder done in about 12 or so hours, but I tend to do whole hog on the high side of heat. 300-325 F Your mileage may vary.
Please pass the pig skin!
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
Team Gruber Mister BBQ
KCBS Citified Judge 8282
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