Some time ago I performed this experiment on whole proteins. Here are a couple of general thoughts: One, constant boiling HCl (which is about 6.07 M) is preferred because it probably has fewer oxidizing impurities than off-the-shelf HCl. Two, there are glass digestion vials that I bought from Pierce, but I imagine are sold by others as well. They allow one to perform a few freeze pump thaw cycles to minimize the amount of oxygen that is present. I don't remember too much about how much protein I used. Early volumes in the series Methods in Enzymology might have some technical tips.