Pork shoulder brine time

What kind of brine sulution are you using? hope it doesnt enclude any salt

if your just adding hurbs and spices to it, overnight to 24hrs.

I'm guessing no one has answered because you don't hear of brining a butt to often, can i ask why you would do that? Just curious, butt's are usually moist n juicy on they're own

Hmmm you goin' for ham here?

I Googled "brining pork shoulder" and the vast majority of the sites said to brine anywhere from 12 - 24 hrs ( I personally have never brined a butt or shoulder). A good guide for any brining is 1/2 - 1 cup of kosher salt per gallon of water (course you can add other stuff).

If you want to make a true picnic ham...your going to need to make a pickle brine using the amounts stated by morton's and that shoulder should be pumped to 15 % of its "green weight" ...so if it's a ten pound shoulder it should weigh 11.5 # after pumping .

when you pump with the pickle be sure to start in along side of the 2 bones that are in the shoulder ,so you don't get bone sour ( spoilage inside ) from not curing quick enough ( you can't or shouldn't just soak ) as the center of the meat may spoil before it has time to cure.

after pumping ,the shoulder should be covered with the same brine and left covered in a temperature of about 38* for 10 days.

after curing is complete ,rinse and air dry at room temp ( use a small fan ) to speed the drying till it forms a shine ( pellicle ) that the smoke will adhere to nicely....then slow smoke at approx 165 * till you reach an internal temp of 153 to 155 *...

takes time to make ham ...hope this helps ,Tim.