If smoking, I wouldn't brine it at all. I'd simply rub it with what we call SPOG, Salt, Pepper, onion powder, Garlic powder. Onion and garlic granuals will work too. But, before I rubbed it, I'd slather it with plain yellow mustard, just a thin layer, you won't taste it later.
After rubbing, place it on/in a smoker preheated to 225-250 and let it bathe in the smoke until you hit an IT of around 150-160, then wrap in foil and let continue in the smoker until your IT is around 190 to slice, or 200-205 to shred. Oh, hickory or pecan smoke would really rock.
But, that's just me... :biggrin: