1st Smoked Pork Shoulder Roast

[FLBentRider]

I have used this brine:
(Recipe courtesy Alton Brown)
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water

That is per butt.

I usually do 12 hours in the brine, then pat dry, rub , wrap and rest in the fridge for 24 hours.

I don't do it all the time, but it does seem to increase moisture and marginally decrease cooking time.

[classicrockgriller]

Have brined a butt with a Butt Brine from Sweetwater Spice Co.

Turned out great. Have injected them. Turned out great. Have

just rubbed them and smoked them. Turned out great.

Just remember to give it a good l-o-n-g FTC. (4 to 6 hrs)

[jiggerjams]

Sonny what about the slap? you forgot to mention the slap. :D

[classicrockgriller]

Sonny what about the slap? you forgot to mention the slap. :D

That of course is optional. ( I like it ;D )