killed a couple nice cooking-size pigs about a month ago.
froze one whole in hopes I could do this
some have told me I need to brine it, I dont think so, but dont really know
curious what y'all do ( if you do this)
& interested in rubs/seasonings, too

this is my intended Christmas dinner, so I don't wanna screw it up.

let the ideas begin...........

tight lines!
-Brian

might dry brine it, but you'd need a #3 wash tub to wet brine it. i'd rub it down real good with a good rub, fill the cavity with apples and onions and smoke it till it reached the desired internal temp. also might cut it in half long ways and do one side to see if you like it. if not, try something else with the other side. good luck and keep us posted.

Boil and scrape or skinned ?

Good find V-bottem !

I skinned her already, Jim.
found a couple ideas online today.
what do you think, Amigo?

1 gallon of water (use as many as it takes to completely cover)

1 Tbsp. Pepper
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 Tbsp. Old Bay
1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
1 Bay leaf
1 cup of salt
brine for 16-24 hr's ,dry it off. I use olive oil ( the mustard coating that v-bottem suggested has me curios) and rub . Mop ever so often with apple juice .Pull it off at 150-155 cover with foil and let rest. YMMV

why brining? what is the purpose. not against it, just need to understand why.

I don't brine other pig parts & they come out excellent.

may not be needed ? I just always have on big item cooks. a hindquarter or something close I cover with bacon and can always wrap .tough to wrap a full hog . also helps take some of the wild taste out of it.May not be needed just what I do ? In my mind even though it is salt water I feel I am adding moisture to the meat ?I grew up doing javelina pigs and you almost had to brine them.

OK, that makes sense.
I'll make up that brine like you posted

do it in your ice chest and throw a couple blocks of ice in to help keep it cool unless the pig is still frozen

yep she's froze, but gonna do just that. starting the thaw this morning.

for sure empty the brine on or before the 24hr mark . don't want it turning to mush .I think you will prolly be ok w/16 hrs of brine time IMHO .

another good tip!
Thanks Jim!
She's thawing tonight thru the cold front, then tomorrow
brining for 16hrs.

Question- brine, oil & cook immediately, or can I hold out to cook for a few hours from brining?
trying to get the timing right

Hold out is fine ,I never asked how much she weighed so I'll add this 10 to 50 lbs drop the brine time to 12 hrs over 50 proceed as planned .MERRY CHRISTMAS