Being out of town on Easter this year didn't stop me from submerging a 9 lb. pork picnic in a recepticle of Pop's brine a week prior. For bacon I use 1/3 cup of salt per gallon of water, but I like my ham a little saltier, so I went with 1/2 cup. That is about right for me. A couple tablespoons of whole cloves and crushed juniper berries went in as well. Just over 9 lbs, skin on. Skin off, slightly more than 8 lbs. The skin will be made into more dog treats later. Scored and dusted with my pork rub, made with about twice the usual amount of maple sugar, and into the fridge overnight. Onto the beans. Diced some bacon ends and chopped onion in a black kettle. Added two large cans of beans, sugar, molasses, ketchup, mustard, maple syrup, and cider vinegar. Onto the Weber with a piece of Todd's Q-mat. Can't say enough about how much easier the Q-mats make things go. About an 1-1/2 hours later. Starting to get some good color. Smoked at about 225° using a combination of hickory and apple wood chunks. You can see our dog's ears and tail peeking just beyond the Weber. She sticks close by whenever there is BBQ going on. Now for a simple glaze. Used about 1/2 cup of maple sugar, a pinch of kosher salt, and a few teaspoons of Eve's Apple, which is a Washington-made moonshine, flavored with apple and cinnamon. Tastes just like warm apple pie. Also added just a touch of bourbon to boost the intensity. Before glazing... After. And done. Pulled at 150° IT. Total cooking time was about 3-1/2 hours. Sliced. And plated. Odd that with all the maple sugar that I used, there was not a real pronounced maple flavor, but the ham flavor itself from Pop's brine was a winner! Maple glaze came out nice, too. Didn't overpower the taste of the ham.