Mike,
Here's how I do it. A few folks have tried this, and think it works. Give it a try, and let me know!:
Brined Butt for Pulled Pork
Like Greg said - once you brine, you'll never go back!
Just thought I'd let this group know that I tried Tony's butt brine recipe this weekend and it hit a home run with my crowd. I've never brined before and I can see why everyone likes it so much. My former unit was an MES 30 and the butts I smoked in that thing never came out as moist as this #2. I usually opened the door at an IT of 160 and spritzed a mix of Captain Jack rum and apple juice every hour or so. Made for a really nice bark but on this model I just kept the door closed for the entire time to test moisture. The bark was good, the moisture high, and the brined meat very good. When it hit 193 after 13 hours, I placed it in a double foil wrap, towels, and into a cooler. This was true set-and-forget.
