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