brine for a long smoke?

[sterlingpriceporker]

I've done brine for jerky and chicken..... how about a large pork shoulder? What do you all use?  :-\

[Mr Walleye]

No brine on butts for me. I just hit them with olive oil and rub, wrap in plastic and into the fridge for an over night rest. Hit the smoker the next day.

Mike

[Caneyscud]

No brine on butts for me either.  Butts have enough fat, you don't need the brine for moistness, and I don't want the hammy flavor and texture that can come from brining.

[sterlingpriceporker]

thanks guys..... no brine it is.....  ;D

[MAK DADDY]

I have tried a few brine's as well and they don't seem to make a big difference, maybe I haven't found the right one yet? If you are after more specific flavor and moisture in the meat try injecting, that works really good. Typically I just use a light coat of brown sugar and a dry rub. let rest for an hour or so then on to the cooker.