So, here's what I've learned from this forum and here's what I'd like to know still:
People seem to really like the Tips Slaughterhouse brine recipe. I'm going to use that. People seem to vary about the brining time from 4 hrs to 24 hrs. However, 4-5 seems to be safe.
In terms of cooking temp, other than cooking time, that seems to effect the nature of the skin. A higher cooking temp (325) produces crispier skin. Would a lower temp (250) produce more moist or smokey meat?
Also, about how long should I plan on smoking it for? Is it like pork shulder where you're not smoking it for the whole time and you end with just heat and not smoke?
You will be rewarded with plenty of pictures.