Hey all - I'm about to smoke an 8lb butt and a ~10lb loin so, since I'm new to the forum, I thought I'd post it up and get some feedback. Here we go: Pork loin ready for the smoker: These were brined for 12 hours in a standard brine (1/4 cup kosher salt, 1/4 cup light brown sugar, enough water to cover) and then rubbed with Secret Rub. Here is the butt, about 8lbs, ready for smoker: This has been resting in the fridge, all covered with Secret Rub, for about 12 hours. I will NEVER tell what my Secret Rub is so don't even ask! Smokers coming up to temp now, minion method, water in the pan, about 4 fist sized chunks of Hickory and a full bag of Kingsford . . .will post back later.