Okay, my first smoked butts are going into the smoker this Saturday. Thawing out in fridge. Got my rub all set, "Magic Dust" recipe I got frome somewhere in this forum, but I can't remember where. I've been using it on all kinds of food and it is good. Got SoFlaQuer's finishing sauce recipe as well. Questions- To brine or not to brine, if so how long? Inject or not? I considered injecting with apple juice and some magic dust. Going to use Royal Oak lump with a mix of apple and cherry for smoke. Also have some oak and hickory on hand in case I need more heat in fuel. Space blankets at the ready as well to keep in heat. Looking forward to a good smoke with all your help.