So my graduation party is this weekend and we will be roasting a small pig. I've searched a lot and have a general idea of how to do it but have few questions. I rented a spit and ordered a 40-50# pig. First question is whether to brine or not. I have a giant rubbermaid and have read a lot, some say brine in salt water others just say put on ice. I will be picking it up the day before roasting. What do you suggest? How long should I cook a 40-50 pounder, obviously I will need to check temp but estimate on time so I know when to start. (I have heard anywhere fro 4 to 8 hours) What do you guys stuff your pig with? Where can I get stainless steel wire (I've checked home depot and the local metal supply place) ? Thanks in advance.