Well I had this haunch in the brine for 13 hrs, last night while I was sleeping. Dried it off and put a rub on it and stuck it in the smoker. Gonna leave it there for the rest of the day, well till 6 or 7 pm anyway. Brine was made up of; chili pepper oil, home made hot sauce, cayenne pepper, roast red pork seasoning(Chinese) balsamic vinegar, brown sugar, bay leaves, onion,cloves,salt,black, green,pink and red peppercorns crushed, sezchuan peppers crushed and cajun seasoning again home made. Rubbed with a mix of thyme, rosemary,pepper,roasted pepper and garlic mix (store bought)and cinnamon chipotle rub from grill mates. Injected with about 2&1/2 ounces of Jack after 1 hour in the smoker. Now we wait.......and then ...the taste test..