King - thanks for the rub recommendation. I'll probably do a very similar variation of that.
MadCityJim - Thanks for all of the info. Mine is basically the same as yours, just a flat that if I remeber correctly weighed just over 5 lbs. I've had it in the brine for 8 days. It sounds like I might should pull it out soon. Is there any disadvantage to waiting until the weekend? Also, did you soak it after brining to remove any of the saltiness?
Anthony - Pork City Grillers KCBS team
CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn
Multiple Time Zero
Try the Throwdowns
- MMMMM...tastes like liquid crystal