I inject hams to 10% of green weight and picnics or butts 15%. Making sure the brine is all around the bones, leave in brine for 7 days or so @ 40*. I like to rinse before smoking, don't know why, just makes me feel better.
In @ 130*(no smoke) for 8-10 hours and raise temp to 145* and add smoke for 8 hours, Raise temp to 165 and cook off to 152 internal. This ain't exact of course, depends on weights.
This I do in my electric. In a UDS, I've heard to cook straight through @ 225*, but haven't tried that yet.
I use a generic brine:5 qts H2O, 1 lb salt,1 cup powdered dextrose, 2/3 cup cure(the pink stuff).