On a big pig cooking spit ya really gotta watch it and keep the humidity really high. the meat is so lean. But you still have all the fat you normally would cut off when butchering on the outside so in a way it is self basting. You almost gotta be an idiot to fuck up a hog on a spit. A deer can be done and is really good but you gotta be on top of it. At least if the goal is some kick ass BBQ. If its just some needed protein, who cares?