The results are in! 10 1/2 hours total cook (to 199 - got hungry).
(See above... I now go to 190, which is great, and saves a lot of time). Wrapped the little piggie in foil and let it rest 20 minutes (again -- hungry).
(THIS butt only took a little over 1 hour per pound, but allow up to 2 hours per pound, on butts. It's better to take less time, and hold it for later, than to take more time, and end up not having dinner done on time!)The results? ....Absolutely the BEST pulled pork I've a) ever made, and b) ever eaten! I am a total, 100% committed convert to brining! I had no idea the results would be so spectactular!
The meat was twice as moist as I've achieved with injection; no contest. The taste of the deep internal meat was very flavorful - definitely rivaling injection.
The Famous Dave's Rib Rub was a definite hit on the pork butt! I like to use my own rub, but if you're in a hurry (or lack the needed ingredients to make a new batch of your rub), try Dave's. It's really tasty.
The pictures look like others I've posted of a done & pulled pork butt; don't be fooled - they do NOT tell the whole story! The level of moisture and tenderness in this meat CAN'T be shown in pictures; only the mouth can detect that!
I was concerned that the sugar/salt brine would impart an overly-salty taste; it did not. The taste was balanced with spices and smoke, but not too salty.
Bottom line: I'll be getting a brining container pronto, and will continue to experiment with different brine recipes and techniques! This is definitely a winner!!
Edit for Ed - no wrapping. I like the chewy bark I get unwrapped. I just let it power through the stall!