Good evening SMFers,
I've been smoking off & on for a few years now, but have yet to do any Boston butts for pulled pork. I've done turkeys, chickens, chops & ribs, even some fattys & abt's, but no pulled pork yet. Well, Im going for it this weekend for an "after the hangover" party. Planning on smoking 2 with different rub recipes to compare the final results. I've read a number of posts here and elsewhere that many people do and do not brine pork butts. I've brined turkeys and chickens and they turn out great. What do you guys think about brinning pork butts, probably for 24 hours, and what brine recipes do you like if you do brine them?
Ive done a lot of reading and have a pretty good handle on the rest of the process. Thanks in advance.