Hello All, I just joined the site; but have been smoking meat, poultry and fish for a few years. I am going to do a large cook of @ 30 pounds of Pork Butt, (to feed @ 25 people). I am planning on brining the meat first, then applying a dry rub. My Question is: How long should I brine 30 pounds of Pork Butt for, and should I use curing salt in the brine, as well? (my one question turned into two -- Oh Well!) I would like to brine it for 4 days, then remove it from the brine and Dry Rub it out and let it set in the fridge for 24 hours, then cook it off. Any advise would be greatly appreciated. Thank You.