Mix all the ingredients (EXCEPT the BBQ sauce) together in a pot & bring to a boil over medium heat then let simmer for 5 minutes.

Set 3/4 cup of the brine aside for the mop, or dip as it is sometimes called. Add the ice to make sure the brine is cool before you add the pork butt to the rest of the brine overnight or at least 8 hours.

After done brining the pork butt make sure to pat the meat dry with a paper towel, then cover the meat in the same rub you used in the brine earlier and place on the smoker.

Now it's time to make the mop sauce that you will dab onto the meat as it cooks. Mix the BBQ Sauce & the leftover 3/4 cup brine & bring to a boil over medium heat & let simmer for 1-2 minutes. Use the mop by applying it to the meat every hour or so while cooking to ensure the meat stays moist & tender.