Decided to brine a pork butt added some Cajun spice too add some flavor! Plan to rub and let sit overnite and smoke Saturday night until it's done sometime in Sunday. Wood for smoke pecan/mesquite blend smoker temp around 250 then up toward the end of smoke. Unfoiled till the rest as bark rules! Planning on sammies with aged swiss and pulled pork stuffed taters or tater skins. Will be using a simple finishing sauce as well. Here's a pic in the bucket!