I think that Boston Butt is close to what I have. Sorry, didn't have time to take better pictures. My modified recipe is below combining DM and others recommendations, and still open to comments:
A basic brine of:
1 quart water plus 3 quarts ice
1 cup kosher salt
1 cup brown sugar
1 head garlic minced
2 tea spoon pepper corns smashed
2 bay leaves
Put 1/3 of the water in a pan large enough to hold 1 gallon. Add the other ingredients, and heat on medium to simmer the brine. The idea is to melt all the salt and sugar, and help blend some of those spices into the liquid. Heat for 15-20 minutes, never bringing to a boil. Stir regularly.
Once the brine is blended, remove from heat and add the rest of the water in the form of ice cubes. This will immediately cool the brine. Once all the ice melts, place the brine in the fridge to get cold. Don't take any chances by putting the meat in a brine that isn't below 40-degrees F. Once the brine has chilled, place the pork butt in the brine. Leave it in the brine for about 12-13 hours. Submerge the pork in the cooled brine and weight it down with a plate so it stays submerged the entire time it is soaking.
Remove from brine, rinse, pat dry and return to the fridge uncovered for 8 to 12 hours. Then
Rub with Mustard, garlic, Montreal seasonings and wrap in plastic wrap before refrigerating it again for another 8 hours or overnight. Touch up seasonings, and add a light coat of honey prior to placing in smoker.
Cook it at 235 with total of 5 oz of Cherry and Hickory wood (foil on the bottom of the wood chunks) and a water pan in the bottom of smoker until internal temp is 176. Don't peek or open the smoker until internal temp is reached. (going to be hard to do this). Once internal temp is reached, foil wrap, and let rest for 1 hour in cooler under a towel. Reverse sear if it looks like it needs a better crust and eat immediately, otherwise cut into steaks and eat it after taking out of the cooler.
