Decided to do something I've never done before with a pork butt and ribs. Decided to brine with some meat church, brown sugar and apple cider vinegar and I have to say it was great. I also did not let it rest, I told my family it would be ready at 6, it was 8 when I pulled it off the pit. I rushed it I wrapped it with foil at 150° and pulled it at 202° bone slid out and it fell apart and every one loved it.