Last weekend we had our annual Hog Roast. Evening Before I injected the hog, coated the inside with Mustard, and put a Heavy coating of Rub on the inside. We lit the fire at 3:00am Temp was ready by 3:20 and the hog went on. Breakfast with Sausage, Bacon, And Jowl Back from a hog we killed and worked up. Chickens were put on at 1:00pm, Hog and Chickens reached desired temp about 4:30 and we uncovered them. Roasting a hog is not nearly has hard as you may think!