I was wondering, has anyone here ever tried using Morton's Tender Quick on Pork Butts? I can buy butts for .89 cents a lb. and would like to see if it taste like ham. Getting ready for Thanksgiving and practicing on different meats. If this works then do I brine it with the Tender Quick or inject it or both? Can I add some things to the brine at the same time or should I just use water and TQ? Thanks, I get alot of info from all you old timers!