Hello Reg:

> Simple. Don't bother using a brine on pulled pork.
>
> Brining is only useful when to make the end results more
> moist. Eye of loin, tenderloin, etc, are candidates for
> this.

I understand. I am using a very slow oven to cook boston butt (cycles
from 190 F. 220 F.) for eight hours or more. I assumed brining would be
a barrier against dehydration from the long cooking. Tonight I will cook
another boston butt unbrined and uncovered.

Thanks for the instructions.

Kit

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