It's more about good preparation than aging, but if it's cool outside you could always let it hang and even season it as it sits outside I'm a fan of brown sugar as a base for slow-cooking rubs (ESPECIALLY on pork!), with whatever you want in it; cayenne pepper, pepper, garlic and onion powder, salt, pre-made rubs........whatever you think looks good from your cabinet. I've never cooked a whole large animal at one time, but can like the foil idea as I use it on a smaller scale.

I hope you're having more than a few friends over!