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.

A butt has a lot of moisture which is increased with the cooking as the
collagen breaks down. Now don't get me wrong, I'm not criticizing you. I was
just trying to figure out if you knew that brining a shoulder or butt for
bbq just isn't necessary.

--
Dave
www.davebbq.com