Setting up for a 7# pork butt smoke for me and the crew at work. I plan to smoke fat side up this time, just because. I've also never brined before, so that's on the docket. One question though? Should I rub after I rinse the pork and dry r? Or is that too much seasoning? Here are some pics until I strike up the smoker tomorrow. Oh! Brine is apple cider vinegar, and a mixture of Stubbs pork rub and old bay seasoning.Should make for an interesting flavor.