On Thu, 16 Sep 2004 23:58:50 -0600, BubbaBob
> wrote:

>No way. Save the brining for loins and chops.

But first read the label. Chances are that those loins and chops--and
the butt in question--have already been brined. Look for phrases such
as "flavoring solution" or "moisture added."
--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr