Brian- depending on what you use in your brine it can give the butt a grayish color to it after you pull it out of the brine. Not a 100% sure on this but I think the Apple cider vinegar I use in my brine does it. The vinegar is breaking down the protein structures is my understanding. Again, I’m no expert on this so maybe someone else out there has a different explanation. Long story short, I don’t believe it’s anything to be concerned about.