I would say don't brine use the stubbs injection and whatever rub your going to use make sure you have some kinda difusser plate so you don't burn it up, you should also wrap after you get the color you want and pull it off the smoker when the bone wiggles out or a probe goes in like a hot knife in butter. I cook hotter and things get done faster so there's more time spent with the company. Here is a thread of my first butt on the Akorn
Texas Test Kitchen Pork Butt Happy smoking
