It looks like you're new here. If you want to get involved, click one of these buttons!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
I did a 24 hour butt brine but I put too much rub on...it came out a little salty, but very moist the crowd loved it. I've started injecting butts. It's easier and you get very moist meat. However, I brine pork chops every time. For thick chops, about 2 hours. Medium thick, about 1 1/2 hours. They turn out great. I also brine chickens, about 7 hours. Not neccesary, but it does moisten the chicken up.
Never brine a butt. It will taste like ham. However, inject it before cooking.