The 'solution' is basically hydrolyzed water (water with a little plant starch in it.. "All natural") meant to up the weight 8% - it doesn't add any flavoring at all and won't affect the outcome. It's to keep the meat plump and pressed against the COV so there's no voids or leakage. Go ahead and rub and smoke and cook, you won't tell the difference.
If you've got some others locally that smoke, see about going to a local packer or meat wholesaler and buying a box of butts (usually 8-10 butts) and divvying 'em up and paying wholesale price. They *should* be parchment wrapped (at least they were 10 yrs. ago) but who knows today.. they all may be COV and given a water shot. Nice thing tho is you can ask the desk how they're packed and if they've been tampered with.
As far as measurement goes, I'd say 3 butts for you and 1 for the party would be good, wouldn't you??