That's interesting about the sugar - I always thought it was salt, or rather being too long in the salt from an injection or brine that made it hammy (too much hickory as well).
I'm going to try to keep it as simple as possible this year and just inject, since I've had good results doing that with pork butt. I'll probably just inject with butter, do a light spicy rub, and hope for the best. Thanks for all the insight!
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)