Brined pork butt

[gbritten_nh]

After doing maybe 1/2 dozen butts in the Bradley, I decided to brine one first.  I have never been disappointed in the moisture content before, but thought it would be good to try it anyway.

So, brine in a plastic bag, 1/3 C Kosher Salt, 1/3 C Brown Sugar, 5 C water, 1/2 dozen Juniper berries, generaous amount of rubbed sage, for about 11 hours.

Then, rub in Jan's rub about 12 hrs, out of oven the last 3.

Into Smoker for 4.5 hrs smoke (Hickory), then cook to 170 for slicing (I am not patient enough for pulling).

Sorry, no pics, maybe some coming later.

[JZ]

Are you in process or is it done? If it's done how does it compare to the non-brined version?

[gbritten_nh]

In process, 4 hrs into the cook so far.

[JZ]

Sooooo how did it turn out?