To brine or not to brine, that is the question.

Hi all.
I'm roasting a 72 pound adolescent pig on Sunday and am wondering if I should be brining it. There's so much conflicting information on the internet, honestly, I'm a bit lost. Some say brine for two days, but the science of brining says never brine any kind of meat for more than 8 hours, or you will begin to pull moisture out.
Some say use brown sugar in your brine. Others say sugar will make your meat char. I wanted to do a citrus garlic brine with some cumin, but am afraid of making an expensive mistake with leaving lots of hungry people.
Also, the pig came frozen, can I brine as I defrost or will that cause uneven penetration?
Finally, is it bad to use your brine mix for your injection?
This if you haven't guessed is my first pig roast.

Follow Ups:

• Re: To brine or not to brine, that is the question. Brian Oatway 09:08:30 9/02/11 (0)
• Re: To brine or not to brine, that is the question. Pepeq 14:36:23 9/01/11 (0)
• Re: To brine or not to brine, that is the question. Rawtalent 12:38:04 9/01/11 (1)
  • also... Rawtalent 12:40:34 9/01/11 (0)