So...some friends have asked me to smoke a fresh ham for our Easter supper. It's supposed to be approx 20lbs. I have never done such a large piece of pork. I have done 8 butts at one time....but not a 20lb chunk of pig. I had planned on brining for 24hrs or so before smoking it. Does this sound pretty reasonable, or should I go for a longer brine? Plan on smoking it at 250-275° to cut down on the time a bit. Hoping to use cherry and apple....and I will take pics! Thanks!