I used the prepackaged stuff. I soaked THEM for about 5 hours (2, 3 and 4 pounders) in a 30 qt (?) pot changing water once. Cooked for 5+ hours until it hit 165. No foiling no spraying. They were 2 different brands used, O'Donnell's (Giant Food $1.49 point) and Old Fashioned's (Superfresh $1.99 FLAT, CHOICE and $1.29 point). O'Donnell's more fat through out and less salty, so I liked this a little better. I roasted the corriander and black pepper corns in iron skillet and ground in a coffee grinder. I went about 3 - 1 pepper, not bad but next time I'll try about 2 -1 pepper. Did not use any sweet stuff. I could see some brown sugar cutting the salt but I figure it would all be carbonized by the end. - FEEDBACK - I'm thinking to boil them next time (instead of soaking them) to add some moisture and get more salt out. I'm thinking about a 1/2 hour in that big pot with plenty of water. Somewhere on the web I saw this idea(pre-boiling). - FEEDBACK - I used hickory pellets & chips but next time will try just oak chips. - FEEDBACK - I got 7 packs left plus a rain check for 5 more from Safeway so hopefully I'll have this down so I can bring a load for our annual Wachapreague flounder trip in early May. Pink Palace here I come !