Hi all. Long time listener, first time caller. Picked up the smoking bug a few years ago. Working with a classic Brinkman smoke-n-grill which I have heavily modified to a very working unit. I've spent the last two years reading your posts, reviewing books, experimenting and learning things the hard way to the point that I can now serve very respectable meals to family and friends...now I'm looking to take it to the next level and could use some advice.
Thawing out a pork butt for this weekend's festivities. Want to move past the basic rub of salt, different types of pepper, garlic powder/salt, and other types of dry spices. Thoughts on marinades, brining, injecting, etc...??? Thanks in advance.