We're doing a whole pig for July 4th with a rented propane cooker and smoking it with wood chips. Size of the pig will be about 50 - 60 lbs. The question is should we brine this thing and if so for how long? I was originally leaning toward doing this but upon further thought realized there's a nice layer of fat on a whole pig that you normally don't get on smaller cuts of pork bought for everyday cooking. So for this reason I'm wondering if brining is really necessary. It certainly would simplify things if we didn't have to deal with the brining.