Howdy smokers,
Brined a 7 1/2 pound pork butt overnight for 12 hours in 50/50 Apple juice and apple cider vinegar with minced onion, brown sugar, garlic, paprika, salt, pepper, chili powder, cinnamon, and sugar. At 6 am I fired up my WSM, briquettes and apple wood, threw it on at 230...