It is my first smoker go round and there is so much out there! Opinions differ and money is always the antecedent to any choice I make. Really, I am just writing to see if I should brine the butt, what brine recipe should I use, and the duration of the butt brine. There is not a specific brine option associated with the Pulled Pork recipe in Jeff's book. Any advice and suggestions are well appreciated.