Hello all.

I purchased a Tyson bone-in pork shoulder picnic roast (8.4 lbs) with
the intention of brining it, slapping on some rub, and then slow
smoking for pulled pork. I've done pulled pork a few times before and
they all turned out pretty good. However, this will be my first
attempt at brining anything.

I just noticed on the packaging of the Tyson roast that it "contains
up to an 8% solution". I'm assuming that this solution is for
flavoring or preservation or both. If the solution is added for
flavoring, is brining even necessary? Thanks!
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Regards,

Henry D. --------->

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