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["Brine stage: The day before smoking; In a very large, deep and slightly narrow bowl or container combine hot water, salt and sugar.", "Whisk vigorously until salt and sugar are dissolved.", "Add all other ingredients in order listed.", "Whisk again until combined.", "Not all the ice will melt right away, you're using it to simultaneously add more water and cool the brine.", "Note: Your bowl should be so large that the liquid comes halfway up the sides or less to allow room for water to rise when the meat is added.", "Brine stage: If you pork butt came bound on a twine net leave it this way.", "Gently place your pork butt into the brine.", "It should be completely submerged.", "If it's not, try a narrower container or alternately add more cider and cold water 1/2 cup at a time until the meat is completely submerged.", "This method will dillute your brine so I recommend a properly sized container.", "Cover, place in fridge and allow to sit for at least 12 hours, but no longer than 18 hours.", "Rub stage: 1 hour before you want to begin smoking remove your pork butt from the brine, gently pat dry with paper towels and place on large platter.", "Combine all rub ingredients in a small bowl, use your fingers so you can break up any clumps.", "Rub stage: generously sprinkle your pork butt with the rub on all sides, rubbing the seasoning into the meat as you go.", "As the great Steve Raichlen would say, ""That's why they call it a rub.""
