Place your trimmed watermelon, the rind should be completely off and the red “meat” of the melon should be completely exposed, into a glass bowl. Pour the brine over the watermelon and place in the refrigerator  for 4 days. After 4 days, remove the melon from the brine and place back into the frig, uncovered, for four hours. Preheat your smoker to 250 degrees. Rub the outside of the melon with olive oil and season with the A.P. rub, then smoke the melon for 2 hours. Remove the watermelon from the heat and score the it, with a paring knife, in a cross-hatched pattern, just as you would a ham; careful not to make the cuts any more than 1/4 inch deep! Place the watermelon back in the smoker for an additional 2 hours. Remove the watermelon from the smoker and increase the heat to 400 degrees. Return your “ham” to the smoker and cook for 30 minutes, or until caramelized completely, on the outside. Enjoy!