Tomorrow I've got a pair of pork butts going on the smoker. For a little variety and experimentation, one is trimmed, one is untrimmed. Untrimmed is getting brined, salt, molasses, bourbon, water. Rub is one I stole from Alton Brown. This is the recipe I used last time I made pulled pork, came out very well. Trimmed one is getting brined as well, salt, molasses, bourbon, water, with some cracked peppercorns and red pepper flakes. The rub on this has some brown sugar, cayenne, garlic powder, onion powder, paprika, and probably something I'm forgetting. I'll mop them both once or twice with a vinegar based sauce, I prefer the meat to be a little drier on the outside (which is also why I tried trimming one) Gonna be trying my new and improved smoking apparatus, and I'll be sure to throw some pictures up here as it progresses.