I brine mine in water, salt, molasses, whole black peppercorns, Sriracha and what ever rub I am going to use on the outside for at least 24 hours.
When I take it out of the brine, I let it air dry for an hour or so. Then I rub it very liberally, and onto a 225-250* F WSM for a few hours with Hickory smoke.
After it is pulled/chopped I sprinkle a little of the rub on the "inside meat" and eat the &%*# out of it.
Lately, I have been using Smokin Guns' Sweet Heat rub and am really growing fond of it.
bo_gator's Carolina Mountain Que
Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen
You mean Sriricha isn't one of the four basic food groups :?: