After 14 hours in the brine, I pulled the two butts out, then patted dry with paper towels and applied a coat of mustard as a binding agent, then applied the dry rub.
There was a recipe for a dry rub which I wanted to try for this smoke which is listed below and which I also added to the rub section of this forum. The interesting part of this rub is the ground rosemary. I didn't have any on hand, however I simply put rosemary in the coffee grinder to achieve the same results.
Memphis Dust Recipe
Yield. Makes about 3 cups. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
After applying the rub, I wrapped in plastic wrap and back into the fridge. After 12 hours of allowing the butts to get happy before there anticipated smoke, I put them in my #3, both on the same shelf, closest to the top of the smoker as possible (second position from the top), added 6 oz of hickory chunks (I wanted to use some apple wood, but didn't have any on hand), added a pan of apple juice to the bottom of the smoker, and set the temperature to 230.
Since the largest butt is 9 lbs, I am estimating approximately 13 hours for this smoke, however I haven't smoked two butts at once yet, therefore I don't know how this will impact the duration of the smoke.