I did Jeff's Brine recipe on a 12 lbs Boston Butt this weekend. It turned out awesome. Put this butt in a 2.5 gallon Ziplock bag. Needed to add some more charcoal around the 3.5 hour mark After 12 hours this puppy was ready!!!! A big chunk fell off when I was transferring it to be wrapped. The butt ended up incredibly juicy! I loved that brine recipe. For my sides, I went with a Grilled Potato Salad with a Bacon and Blue Cheese dressing. Ingredients 3 pounds baby red potatoes, cut in half 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper 1 cup mayonnaise 1/4 cup chopped fresh parsley 1/4 cup white balsamic vinegar* 2 teaspoons sugar 2 teaspoons Dijon mustard 1 cup thinly sliced red onion 4 ounces crumbled blue cheese 6 bacon slices, cooked and crumbled Preparation 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing. I also did a Penaut Coleslaw. This was the ultimate complement to this sweetness of the Apple juice BBQ sauce. The sweetness was balance by the spicy of this coleslaw. Ingredients: 1/2 cup chopped fresh cilantro 1/4 cup chopped green onions 3 tablespoons white vinegar 1 tablespoon sesame oil 2 tablespoons mayonnaise 1 teaspoon sugar 1 teaspoon grated fresh ginger 2 teaspoons wasabi paste 1/2 teaspoon salt 1/2 teaspoon pepper 1 (16-oz.) package shredded coleslaw mix 3/4 cup lightly salted peanuts Preparation 1. Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.