I learned about brining in 2007 after THESE professionals taste-tested FORTY turkeys.
https://www.sfgate.com/food/article/Best-Way-Brined-Turkey-3773706.php
Sometimes I'll buy a turkey boob and brine that. Or try a big pork loin -- that'll convert you for sure.
First time I ate wild piggie I was guiding for elk on a late-season hunt in eastern Oregon and this GREAT client from northern California brought me a brined and cold-smoked ham from his ranch. I about passed out it was so good and I wouldn't even share any more than a bite for each of the other...
"or some form of liquid in the smoker."
Beer or apple juice (or cider) is a great option.
The key to all this is the BRINING.
If you're going to add spices to the brine, try sage and black pepper and a little allspice. Juniper berries if you have some.
Great suggestions above; here's another. Contact any smokejumper base and ask them. Those guys SEW PARACHUTES and gear bags all the time and they are experts. They can tell you about machines and sources.
https://www.fs.usda.gov/science-technology/fire/people/smokejumpers
People online were arguing about what that gun is and whether it's an exploding target (it's not) or incendiary shells (yes) or incendiary bullets (nope) and whether it's some special military automatic weapon or what. I'm sorry you don't like how I described his shotgun. Feel free to use the...
Which 3 words are bothering you?
Keep in mind this is A WILDFIRE NEWS WEBSITE. We really don't deal with guns, shooting, hunting, or legislation, except when shooting causes wildfires, and especially if that wildfire kills a firefighter.