How To Brine and Smoke a 50lb Pig

How to Brine and Smoke a 50lb Pig
 
I have a 50lb Berkshire sitting in the walk in at my restaurant. Looking for tips on brining and smoking this lovely creature.
 
The smoking is going to take place on a big brick pit, photo here:
http://www.scrumptiousche...unday-October-3rd-2010
 
We have a cord of cured pecan for the fire.
 
Hoping to hear from experienced cooks who've worked with whole, gutted pigs, head intact with brains still in the head.
 
Brining solution?
 
Cook time?
 
Dry rub or no dry rub?
 
Will the brains need further cooking once we get them out of the skull or can they be served as a sort of dessert for the adventurous eaters?
 
Other information that you consider crucial to successfully smoking this animal?
 
Your thoughtful response is appreciated.
 
Scrumptiouschef

Well, I can't help you with advice but I'll be watching this thread. I'm thinking of doing a small suckling pig for Christmas or New Years. I've had Berkshire pork many times. You definately have a prise there!

Why would you brine a whole hog? There is enough fat under the skin to keep the fella tender as all get out, timewise doesn't count, internal temperature does, the butt should be 195 degrees, the rest will be done, put on a rub if you want, but salt and pepper will do the trick on the skin, which will be a big favorite, maybe a little granulated garlic on it. The brains will be cooked, I'll pass thanks. Treat yourself to the cheek meat, most tender delicious part. I assume this is indirect heat and not over coals.

Do it the NC way. Split and put on Smoker, baste, and flip, Baste to your call
Me, would have Brains and eggs for Breakfast. Hell with smoking them.
 

http://whatscookingamerica.net/Pork/PigPickin.htm

My neighbor did a 70 lb whole Hog last summer. Used the brick-lined pit and Banana leaves technique...Yes in Indiana !!  It was good, but I really prefer the rotating BBQ racks over hickory and Cherry. 
 
Dennis Hays used to do it right down in Lexington, TN...The best Whole Hog Picking I have ever enjoyed.

brilliant photo

scrumptiouschef


brilliant photo

How did yours turn out?