So, at this Harley get-together in Tennessee, a fella cooks a whole pig on
Saturday. On Thursday afternoon, he brines it with salt water and a few jars
of Mojo Spanish Marinade, and a half-jar of dry spice called Adobo.
Saturday morning he puts it in a giant cooker with 8 racks on a rotisserie,
and brines a whole bunch of chicken legs and thighs until afternoon, when he
puts those on the other side. Had a couple pans of water on some of the
shelves, too. Fuel was lump charcoal with some hardwood from the back yard.

Best barbecued pig I ever had.

EZ