I've done pulled pork several times now with great success. Each time we brine for 24 hours, coat with rub and rest in the fridge for 24hours, then cook overnight. Turns out to be a lengthy process but the end result has been excellent.[p]After seeing several posts about people covering them with mustard and coating with rub then immediately grilling, I was thinking about dropping the brine and overnight rub steps. After all, that would cut 2 days out of my particular process.[p]Any comments and consensus as to what the brine and overnight rub steps bring to the meat?