"Mark Reichert" > wrote
> There was an argument on why Alton Brown would advise brining a pork
> butt before smoking. Well for his actual words, there's a link to the
> transcript he
>
> Seems to be a case of upping the moisture content to make sure the all
> too lean modern pork is still moist at the end, as well as getting
> some seasoning into the interior cells of the meat.

You can achieve the same thing by injecting apple juice with your favorite
spices mixed in.