Okay, it's been sliced and served. It was sliced roughly 3/4" thick for service on sammiches ... VERY juicy, even after holding in an oven preheated and turned off to 170 for a couple of hours.
Texture was spot on ... think porkchops that still have the firm texture but no real resistance to cutting or a bite. There was no noticeable impact from either the "12% solution added" or the 36 hour brine ... any concerns I had regarding the mouth-feel were unfounded.
This prep is going down in the permanent recipe file; I will inject it next time ... not for moisture, but for some spice flavor penetration into the interior. The brine flavor (and oddly spicy rub) are very flavorful, but I'd like a bit more "oopmh". The sweetness wasn't as pronounced as I thought it would be so I'll likely do an apple butter/molasses injection that's been thinned with a little apple juice.
It was VERY well received and the aroma knocked even my socks off ...
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