Originally Posted by retired trucker
If you will brine in for about 3 hours it will be much more tender and juicy. Also it works better when smoked hot 'n fast. Cherry wood gives it a special taste in my opinion. I give mine the "nibble test" to ascertain when it is done. Remember, "no pics, it didn't happen".
I plan on sticking a chicken bone in the middle, so I can give it a wiggle test when I think its done.