Brine
4 yellow onions, sliced
1 cup sliced garlic
1 gallon water
3 cups kosher salt
8 oz. fresh rosemary
1/2 cup sugar
1 tablespoon fresh thyme
4 gallons ice

BBQ Spice Blend
1 cup sweet paprika
3/4 cup brown sugar
2/3 cup salt
2/3 cup dark chili powder
2/3 cup cumin
2/3 cup freshly ground coriander
2/3 cup freshly ground black pepper
2/3 cup dry mustard
3 tablespoons ground ginger
1 tablespoon cinnamon

Instructions
1. For Brine, cook onions and garlic in stockpot over medium heat until tender. Add all remaining ingredients except ice; bring to a boil over medium-high heat. Remove from heat and pour over ice to cool down.
2. Place pork butt in cooled brine. Cover and refrigerate for 24 hours.
3. For BBQ Spice Blend, combine all ingredients; mix well.
4. Heat smoker or grill for indirect cooking at 225°F. Add mesquite wood chips.
5. Remove butt from brine and pat dry with paper towels; discard brine. Place butt on tray and rub with BBQ Spice Blend. Place in smoker and cook for 12 hours with medium smoke (vents open).
6. Heat oven to 375°F. Use tongs, 2 forks or fingers to pull pork and place in baking pan. Slather with BBQ sauce and bake for 30 minutes with enough water to cover the bottom of the pan to keep from burning.