To cure or not to cure.... That's my question Alright. Here is the first question I have to ask tonight. In your humble opinions what are the pros and cons to a wet cure for a Boston Butt for Pulled pork? My butcher says that the meat will turn rancid after 4 days if not cured and the left overâ€™s are my concern. As I stated before(Helo to all you happy Smokers) I will be doing about 60lbs of pork and if the weather turns for the worst I will more than likely not get the turn out that I am planning for. I love pulled pork â€¦. How ever I still have the brisket to eat as well! Two pros for the cure are 1. the obvious â€¦ the meat will keep longer in the fridge or the freezer. 2. the added moister to the meat. The cure I would use is: Brine: 8 ounces or 3/4 cup molasses 12 ounces pickling salt 2 quarts bottled water 6 to 8 pound Boston butt Combine molasses, pickling salt, and water in 6 quart container. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal. Tell me what you think Thank you in advance Dan B.