I followed the recipe to the letter EXCEPT I rinsed the brine off the pork before coating it with mustard and rub (not directed in the recipe) and I cooked it on a Traeger smoker at 200° until 160° (not 170°) internally. The resulting meat was almost unbearably salty and slightly overcooked. (Good thing I pulled it off before it reached 170°!)<br/><br/>Although I would attempt the mustard/rub combination again, I certainly would NOT marinate in the salt/sugar solution again. I really think that ruined this otherwise fine piece of meat.