http://barbecuebible.com/2013/11/19/boston-butt-basics/ Here is a pretty good article on some pork. Wireless thermometer is worth it in my opinion. Don't have to baby sit as much and every time you open the door or remove lid you loose heat and add time. I don't brine but inject. Apple and white grape juice works for me. As for rubs.....easy to make your own. Hot,sweet,salty,peppery or whatever. Just adjust ingredients as needed. I also slather the crap out of it with mustard before I wrap it for a 10-12 hour sleep in the fridge. Same goes for the taste of the mop-make it to taste. Cooking by time is just an estimate. It's done when it hits the proper temp..sometimes a big chunk of meat will hit a certain temp and just hang there. Be patient. It will take off. Most people get impatient and pull it from the cooker too soon. Don't forget the wrap and rest. It is also a good step in the process. As for wood...never had issues with hickory with beef or pork. I also toss in cherry as well. Hardwoods for beef and pork and fruit woods for poultry and fish is a general consensus. It's BBQ...whatever works for you.