I've been brining my pork butts for a few years now and have had great success. Trial and error has taught me that the vast majority of the flavor comes from the salt in the brine. So mostly I've just been using 1/2-3/4 of a cup of salt per gallon of water to brine them.....which is perfect for my families taste. The pulled pork always gets rave reviews.
This weekend I'm shaking things up a bit. I just dropped a 7.5 lb boston butt into a brine solution of 2 gallons of water, roughly 1 gallon of ice, 2 1/2 cups of salt, a large frozen concentrated OJ and a regular sized frozen concentrated apple juice. If all goes well she'll be on the smoker tomorrow night for a nice long, unattended overnight smoke on the WSM. Then after a lengthy rest the family should be enjoying a sweet and savory treat......I'll post the results.....good or bad.