I do not usually Brine, but sometimes it's fun and it does give a little different flavor.
Brine Your Meat ?  



I am Brining the Chucky Roast right now!!!!
Brine:
1/2 Cup Kosher Salt
1 gallon water
2 bay Leaves
12 oz. Molasses
1/4 Cup Pepper Corns
1/2 Cup Cajon Seasoning
1/2 Cup Paprika


This is what she looked like after brining for 48 hours.


Best way to do these Chucky's is just like Butts. Rinse them off  and put on your rub.  I use the same rubs that I do on my Butts and Briskets.  Rubbed down and ready to go on the smoker at 225-250.

I put her in an aluminum pan and add a little Beer.  I cover her and the pan with foil at 140-150.  Let her cook until 195, pull her off and let her rest for an hour.  Temp should go up another 5 degrees (200).

She is ready to pull.  Stick a fork in her and twist.

Pulled her off at 195.  Nice  bark.
Let's eat!!!!!!!!!

                                                                       ed@kickassbbq.com