kitamun wrote:

> 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.

Sounds good. The lower temp will actually help, not hinder,
moisture retention.

--
Reg