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 hrs at 200 then 2 hrs open to the smoke at 200. So far it has turned out absolutely mouth watering. Any opinions on this technique and how I can make it better? I am using an Oklahoma Joe smoker Thanks for you input.