They had one of these on sale and I love to try different things - it tasted great and I since cooked a few of these:
Never brined my own, always used the Maple Leaf. Dryed with a paper towel and smoked with hickory for a few hours at 220f or so:
Put in a foil bowl to prevent drying out partway through:
Pulled at 160f or so:
Tasty right away and reheated for samich's subsequently.