We seasoned the pig meat chunks not at all. We put a sliced white onion on top of the roast, then sprinkled on garlic powder, salt, added a couple of shots of assorted all-purpose seasonings, then daubed on a tablespoon or 2 of Worcestershire sauce. We didn't measure anything. We turned the venison roast and the pig meat chunks about every half hour. After 4 hours, you should check your roast with a meat thermometer.
Every pit cooks differently.
We've cooked many venison and bovine roasts on this pit, and we know that in exactly 5 hours, they're done. 30 minutes before we removed the smoked meat and the roast, we cut open the foil and exposed the roast to smoke. That gave the roast a delicious smoke flavor. Here's my sister, Kathryn, with the results venison roast on your right, smoked meat on your left. The smoked meat looks burned, but it isn't.