Originally Posted by CharlieD
I don't know about not salting inside. You need to season it, not salt per se, but definitely season it.
I agree with Charlie..you need to season the inside....Any favorite BBQ dry rub that you like will work...You could just leave the salt out of the rub if over salting is a concern after brining for a long period of time....Additional dry seasoning, including salt (if need) may be added while pulling and/or chopping the meat.... The apples, onion, garlic, lemon, rosemary, and thyme you're using is a nice touch as well...
It's gonna be good! Let us know how it turns out!! Bonus points for a couple of pictures
Have Fun & Enjoy!