I've done a bunch of Boston Butts just about every way imaginable on the BGE...And it's just my humble opinion that brining a BB is a waste of time...You're going to lose approximately 34 - 40% of the total weight during the cook and brining isn't really going to prevent that...at least not appreciably so...BBs have a ton of fat and connective tissue internally...and that's your flavor agent..Brining isn't going to enhnace that....Not really worth the effort....I find that brining is beneficial for much leaner cuts of pork like the pork loin...and fresh hams (even though they have the big fat cap)...Both of those cuts have very little internal fats....BBs are cheap...load up the egg and let the good times roll!Ed McLean Ft. Pierce, FL
