So I'm about to try my first pulled pork in a smoker. Using a 4.5 lbs pork shoulder in my MES 30". I've made pulled pork many times in a slow cooker but never in the smoker. I've been looking online and have been seeing some conflicting ideas on whether it should be brined or not. About half the recipes I've seen do it, half don't. What does everyone here do for theirs? Brine or no brine? Any special ingredients you add to the Brine if you do do one?