On Mar 30, 8:09*am, Steve Calvin wrote:
Walt Fles wrote:
It was 6 pounds, and the brine added some nice moisture

And you know that because you've cooked a few that weren't brined?
That cut of meat has so much excess fat and moisture that we cook it
for hours at a time getting rid of it all to make it edible.
Moisture is NOT a problem with butts.

As Calvin said though, it's your time and money. Do as you please.