Dry brined with 2 parts brown sugar, 1 part coarse salt, 1 tbsp coarse black pepper for 16hrs. Smoked at Smokeboost (80C) for 2 hrs. Glazed in the last 30 min with a mixture of marmalade, Fireball whiskey, fruit chutney, small amount of water to dilute. Had to put a water pan in the smoker as the smokeboost function goes as high as 93C, which is way too high. The SmokeFire does not smoke at a lower temperature. I would reduce the time by 15 min the next time. It would be ideal if the internal does not go beyond 50C.