This Thanksgiving we are smoking our first pig. We have smoked hams, butts, turkey, sausage and jerky, but never a pig. Our smoker is 48" X 28". Can anyone advise me on the questions below: What size pig (butterflied) will fit on that size grill? Should I inject or brine? With what? I have a rub for the cavity, I need to know a recipe to use as a baste. We like vinegar based but open to new ideas. Any help will be appreciated.