I'm going to knock the dust off the GSM Big Block to smoke a couple Boston Butts for my father's 50th birthday party. I'm also going to do some ABT's for it too. I'm definatly going to make some of the finishing sauce for the pork. I usually rub them down the day before with Durkee's St. Louis style rib rub, does anyone have any ideas for the butts? What about a brine before the rub? What would you do? Thanks in advance.