Did some pulled pork for Sunday. Brined Friday evening until Sunday at 2 am. Did two, one with a sweet rub and one with a hot rub. On the smoker at 330am. Basted every hour for the first 5 hours. First one finished at 1pm. Second one came off at 3. Pile on a brioche bun topped with sauce and Cole slaw. Plenty of leftovers! Time to get creative.