I tried TeeSquare's recipe...well more like his competition recipe.
I used the "brine" recipe using soy and vinegar. I used my own rub as I couldn't find any Fine Swine and Bovine locally. I was smoking about a 9lb butt.
I was only able to "brine" the meat for about 8 hours so I doubt it really had time to do its magic.
I started smoking the meat at 11pm at 160 knowing that I was aiming for a smoking completion time of around 3-4pm on the next day. At 8:30am on the next morning I raised the temp setting to 225. The IT at that time was 138.
Here is a pic at 12:30pm after 13.5 hours of smoking with the IT at 167.
At 6pm the IT hit 201 and I wrapped it and put it in the cooler (I usually take my brisket and butts to about 203 before I pull them off of the smoker knowing they'll rise to 207-208 while resting in the cooler).
After about an hour wrapped and resting in the cooler.
Pulled the pork just using insulated rubber gloves. Bone popped right out. Had excellent bark.
I also used all of the "brine" on the injections and therefore didn't "mop" the pork. I did spritzer it with cranberry juice which is something that I have used on pork for quite some time. All told, including an hour in the cooler, the cook took about 20 hours. I did not foil the pork during the smoking time.
Next time I'm going for the 2-3 day brine along with using FSB for the rub. However, I was very happy with the cook overall and the family loved it.
Thanks for the recipe TeeSquare.