New guy.
There is a method I use that I have not seen posted.
I will season my pork butts and briskets then vacumm seal and refrigerate overnight i see a noticable difference in flavor and moistness with method.
Has anyone else tried this?
Smoke curing
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Smokinwildgame
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OldUsedParts
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Re: Smoke curing
I use a similar technique with my Pork Reebzs by rubbing with Honey Mustard and then covering them with Suckle Busters Hog Waller Honey Rub before wrapping with Plastic wrap and then overnight in the frig 
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Okie Sawbones
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Re: Smoke curing
One simple thing -- salt is the key. https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining
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Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
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