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Hi, So, going for a big cook on the 4th. Got a 25-30 pound pig. Plan on putting down for a 24 hr brine. Usually, I just use a pretty normal salt, sugar mix with a few spices for my chicken soaks, any suggestions for a pig would be great. I've read most of the threads on past cooks. Hope for mine to turn out like KJS's. See his thread below. Here is my planned set-up. Any lessons learned or suggestions would be much appreciated. My KK is a 32", here are my initial thoughts bottom up. I do have the dividers for the basket but, planned on doing a full load of extruded coconut. Don't plan on using any of the ceramic inserts. Just built my 4qt smoke pot. Plan on a full load of coffee wood splits in it Bottom grate. Plan on two big roasting pans, with foil out to the grate handles to funnel the drippings into the pans. Main grate. Hadn't planned on putting any foil down like KJS did, Thought the drip pans would shield the bottom of the pig from scorching. I have 4 probe remote thermo. Plan on a couple in the front and back of the pig and one at main grate level Plan on going 250F till temp is there then pull the pig, pull the drip pan and ramp the heat to 350F, put the pig back on and crisp off the skin. Wondering about a mop during the process or just a good ole dry rub? Finishing sauce? Thought some of these looked interesting. sichuan-chili-peanut-vinaigrette-thai-lime-herb-spanish-salsa-verde-sauce-recipes.html I'll take a lot of pics to share. This will be fun. Thanks in advance for comments!