Pork was brined for 24 hours in a kosher salt and molasses brine. After the first 24 hours it was drained and left to sit in the fridge for an additional 12 hours.
Cherry wood was used to smoke the pork for approximately 8 hours on an indirect fire.
Could have used additional time on the grill. Will modify for next time. Better pictures will be presented with the next pork butt.
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