what I do is Brine it in apple cider vinegar and Kosher salt for 24 hrs. I inject it with the same brine. After the brine I rub with Brown Sugar, Garlic Powder, Onion Powder, Kosher Salt, Coarse Black Pepper, Paprika, and Chili Powder. I smoke it for 4 hrs at 225 open then foil wrap it for 3...