I'm going to be smoking some pork butts for an upcoming wrestling tournament (fundraiser and hospitality room). I need to have them done smoking by 0700 Saturday morning and I won't be able to pick them up until tomorrow morning. I have plenty of time to smoke them however I'm worried about having the time if I brine them as well. I have always brined in the past but I've been doing some reading and several people claim that it's not worth it and the brine doesn't really do anything. Normally I would brine the pork in 1lb of pickeling salt and 1lb of molasses dissolved in 1/2 gallon water for 12 hrs.