That's a great article Joe! The "venerable" Mr. Brown turned me on to brining several years ago. Now no turkey or pork shoulder gets cooked without it! I've discovered too with pork shoulders that it's best to deeply score the fat and skin cap right down to the meat to help get the brine in to do it's job. I usually let a 12 - 16 lb shoulder brine for a good 4 - 5 days. Turkeys about 2. Instead of water, I use a mixture of apple cider, vegetable broth, maple syrup or molasses, bourbon and if I want some heat, Frank's Hot Sauce and Tobasco. I add crushed garlic cloves, sliced onions (to release their juices), and freshly coarse ground black pepper. Other herbs and spices I save for the accompanying rubs and butters.
