Using Pop's Brine... I brought half the water, salt/sugars, 1.5 tsp black peppercorns, and 1/2 tsp of ground cloves to a boil to dissolve the solids and bloom the spices. I then added the remaining weight of water as ice, stirred it until it melted, and stuck it in the fridge to cool down (when it cools to body temp, I'll add the cure). When it's completely cool, I plan to mix a half-cup of the brine with a half-cup of honey and inject every inch (according to what I can find about it online), then finish up by immersing it in the brine as usual. THIS TIME, I'm better prepared as far as smoking...got another therm so now I can monitor both the smoker temp AND the meat temp at the same time, use less wood chunks (a LOT less!), and pull it when the internal temp is 140 - 150 (I've seen both recommendations online...gonna split the difference and go for 145). Sound like a plan?