I smoked a pig like this a few years back. It was an amazing feast and tasted
incredible - makes me hungry just thinking about it.
I got a load of apple firewood from an orchard in Santaquin, and used a 120 pig. The whole day before cooking I brined the thing a big plastic storage container with ice water, apple juice concentrate and brown sugar.
I started smoking it at midnight on Friday, and we ate at 6 pm on Saturday - it was incredible.