I need some ideas. Looking for time/temp to do a 120lb hog. I'm gonna have it butterflied, skin on. I'll be smoking it on my reverse flow, 500 gal propane tank custom smoker. I planned on smoking it at 225 with meat side down for 5-6 hrs. Then, skin down for another 10 hrs. I thought I might kick the temp up to 250-275 to crisp the skin for cracklins. What do you guys/gals think? I'm planning on getting an old deep freeze that doesn't work, but is intact, to put this thing in so I can brine it instead of injecting. I can use frozen bottles of water to keep it cool, and I won't have to worry about diluting the brine. Thanks for your input, I look forward to hearing from you.