Walt Fles wrote:

> It was 6 pounds, and the brine added some nice moisture and actually
> the brown sugar and molasses penetrated it and left a dark ring in the
> middle of it. overall it turned out quite well.

Well, whatever makes you happy but I'm also in the "why?"
corner. Now that you have a "control", I'd suggest just
rubbing the next one and cooking. I doubt if you'll see much
benefit to brining after that. But hey, you're cookin' it,
if it makes you happy - do it. ;-)

--
Steve