We had a group of Brazilian students and some other folks for a pig roast on Sunday (15 people). I purchased a 31lb whole pig and decided to flavor it in a brine. Placed it in the solution on Friday (a combination of water, cider, vinegar, salt, pepper, brown sugar and spices) until late Saturday. Pulled him out, dried him off and salted the carcass inside and out. I then reduced some of the brine and used it to inject the pig. Placed him on the KK Sunday morning about 5:00 a.m. using CocoChar