I don’t have a recipe to share with you but maybe I can help you get your head around what’s happening. What the sodium does in brines, rubs and marinades is denaturing the protein solids.
Here’s a link to a description of the process.
http://www.foodsafety.wisc.edu/asset...FH_Brining.pdf
After you understand this you can create you're own killer recipe and process. I also think that 350 is to high, try 250-275 and pull at 150 or so. You can play with the heat to fit your style but that's my 2 cents
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"Life is not a matter of being dealt a good hand but playing a poor hand well"
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