The time can depend a lot on the smoker too, if it uses direct or indirect heat, wood or propane. whether the pig is whole or butterflied (butterflied cooks faster).
You can lay bacon over the back loin section to keep moist, also cover the ribs, ears etc. with foil if they are cooking too fast.
I like to inject both the shoulders and hams, also like to rub the whole hog with oil and seasonings whether it's skin on or peeled. Marinading overnight is good too if you have a container large enough.
Allow for extra time and let the pig sit for at least 30 minutes before digging into. Lets the juice equalize back into the meat. just like resting a roast.
Good luck with it!
