The first pic is chipotle peppers being boiled in stout, seeds and seedhousing removed then mixed in to a paste with some cumin, sugar etc.
The big piece of meat is not brined but I thawed the meat in the packaging it was bought in so just "drying" it a little by letting excess fluid drip off it.
It will be smeared in mustard, rub applied and then smoked a few hours, wrap and rest a little then back on the warm smoker until inner temp 85-90c.
The smaller piece no rub, but smoked with the bigger one, rest, cut up in to a few smaller pieces, thrown in a iron pot with a bottle of beer(the beer in the bottle, not the whole thing), sauteed large cut onion, garlic and the chili paste.
Let sit on the still warm smoker until the meat start falling apart.
Then I have smoked chuck roast and chili!
Will likely use birch and plum wood smoke chunks.