I have been doing dry rubs and am now going to try brining my meats.I brined a couple of turkey's in an apple+ honey and spices at Christmas and it was the best and smoked with a dark cherry and apple wood . I am going to be doing Pulled Pork,Ribs and chicken at a bar this summer on a continuous basis and my question is this. The pork will brine for 24hrs once I pull my pork and put it in the smoker can I use the brine for another batch. The brine mixture will be a apple cider, apple vinegar and sea salt base.The brine should never be out of the cooler or out of meat any longer than a 1/2 hr.Any Input good bad or otherwise would be greatly appreciated.