I haven't been on the forum since building my fridge smoker...thought it was time to share a bit. I've always done my butts the same..mustard rub-sit for 24hr then 225-250F with heavy smoke until 200. I've heard a few people brine their butts...so what the heck-we'll try it: Each butt is 10lb +/- 1-natural..nothing out of the package 1-brined 48hr in Coca-Cola 1-brined 48hr in Hawaiian Tropic Fruit Punch (Notice the effects of the marinades on the meat color) Then all 3 were liberally covered in yellow mustard and a dry multipurpose seasoning blend. Then wrapped in plasticine put in fridge for 8hr. Butts went in the smoker @ 0400 this am... Hoping to be done at 1800 this evening. Progress pics and taste reports to come!