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Any experience brining a pork shoulder?

Hey all!  Been making pulled pork for years quite successfully for years on the egg.  I always wondered if it would make a difference to brine the pork shoulder.  I just put it in the brine and I read not to leave it in more than 12 hours.  I was thinking 8.  Any experience with doing this?  Any tips or things to avoid?  Thanks in advance for all the help you provide.
When was the last time you did something for the first time? - Zick Boulder, CO