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 thought