Things You'll Need
Pickling or kosher salt
Molasses or sugar
Large plastic covered container
Pork butt roast
Pork butt roast comes from the upper shoulder of a pig and is a good candidate for smoking because it contains a high level of collagen and marbled fat. Brining helps infuse the pork butt with moisture and flavor. You can use either a hot or cold brine for pork butt. A hot brine uses kosher salt and sugar, which need heat to dissolve in water. A cold brine uses pickling salt and molasses, which can dissolve in cold water. Whichever brine you use, your roast is sure to be more moist and have a better flavor.
Make a hot or cold brine solution based on the ingredients available to you. For a cold brine, dissolve 12 oz. pickling salt and 8 oz. molasses in 2 qts. water. For a hot brine, heat 1-1/4 cups kosher salt and 6 tbsp. sugar in 3 qts. water in a large pot. Let a hot brine cool to room temperature before you add the pork.
Pour the brine mixture into a large plastic container with a cover -- a small cooler works well -- and submerge the pork butt inside, fat side up. Put a heavy plate on top of the pork if necessary to keep it submerged.
Place the brining pork into the refrigerator and allow to soak for at least 8 hours, but no longer than 48 hours. After brining, remove the pork butt and pat dry before seasoning and smoking.
If you can't fit the brining container in the refrigerator, fill a large plastic bag with ice and set it on top of the submerged pork butt. Replace ice as necessary.