I have used this site many times and finally decided to join up and learn more. Today I am starting my first pork shoulder. I have done ribs and turkey before but no pork. I'm using a char griller duo with a few slight mods I learned here. I didn't get too fancy because I still use charcoal side to grill weekly. I found a few brine recipes and kinda created my own from their ratios. 3 cups brewed coffee 1 cup orange juice 1/2 cup kosher salt 1/2 cup brown sugar 4 bay leaves 1 large orange peel (from my own tree) 2 cloves fresh garlic 1/2 red onion I brought to boil and added 3 cups of ice. Submersed into bucket and it is in fridge now and will brine total of 18 hours or so. Quick light dry rub and going in smoker tomorrow. I'll update and post pictures when finished.