On the Pork brine, I use enough water to cover the meat. so say if it was a half gallon, I would add like a 1/4 c of brown sugar, 1/2 c of apple cider vinegar and the same of Kosher salt. some coarse black pepper and a couple of heaping TBS of paprika and granulated garlic. I mix it good and put the meat in the container with it. I swish it all around and inject that same brine into the meat with a stainless injector that I got from the "sausage maker company". I remove it from the brine and put the meat on one of the #3's sturdy shelves and let it straddle the sink to drain. Then I coat with mustard and put on a rub. I use to brine overnight and cook during the day but found the meat would slow cook for 12 or more hrs and not be pulled and ready to put in the refrigerator till I was dozing off at the counter (at midnight)... Now, I brine during the day and smoke at peace while I sleep with this smoker all night till an Internal Temperature (IT) of near 185. Then, I put the meat on a cookie sheet with sides and squirt with a mixture of apple juice and rub. Then continue in the smokin- it till it gets near 195-200 IT. While cooking at night, I set the cooker temperature at less than 200 so it won't overcook in case I over sleep. It never has yet- it usually takes at least 12 hrs This is what I do for pork butts.
edit: I cook on the racks and only add the cookie pans when I squirt the meat during the last hours. judy