Practice Butt this past Saturday

Well I thought I'd try a new pork recipe this past Saturday since this is one of the categories we are struggling with at competition. I got a recipe from Alton Brown. It included a brine mixture of molasses, salt, and water. It sat in that for about 12 hours and then I used my usually rub and smoked for about 2 hours a pound at about 225 degrees. Well it didn't get done as much as it need to but the flavor made it all the way through making it the best tasting pork I've done. Now I just need to figure out the tenderness issues. Next time I am going to try to wrap it much earlier in the process in hopes that it will aid in breaking down some of those connective fibers.