JimnGin wrote:

On Mar 29, 9:33 pm, Walt Fles wrote:
I brined a pork shoulder roast overnight to prepare for smoking.
I spent about 6 hours smoking with royal oak lump and some mesquite chunks.

It turned out quite good - not too salty form the brine but you could
taste it a bit. A definite smoke ring, good flavor, and a nice juicy cut
of meat.

I'm definitely happy with this purchase!

As Dave says, why brine a pork butt?! There really is no need, and
absolutely no advantage to brining that cut of meat!

Try it, and you'll find you may like it. I've done several that way
and it's a nice change of pace.

Nothing wrong with that. It's not against any laws far as I know.
Not sure why everybody is against it. True, it doesn't need it, but
it can benefit from it, especially if you're tired of the some 'ol
pork.

-sw