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Wet brine for smoked butt

Should I brine my turkey? It's a question that comes up every year around the holidays, but that's not the only time brining is an important kitchen question, nor is turkey the only meat to which it's relevant. Here at Serious Eats we're big proponents in particular of "dry-brining," a term that always seems to elicit a lot of questions and confusion. We're here to clear things up on that topic, so that nobody gets too salty arguing with their loved ones about how to best cook a perfect roast. Dry-brining is a catchy term for a very simple process of salting and resting food before cooking it. Some people call this process "pre-salting," which is kind of like "preheating" an oven—doesn't make a ton of semantic sense, seeing as salting and heating are the steps, and nothing precedes them, but that's a debate for another day.
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Apple Cider Brine Smoked Pulled Pork

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Pulled Pork Recipe | Alton Brown | Food Network

Ever wondered how to make your own bacon? I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. It tasted amazing, I was hooked! OK, but what's this "buckboard bacon? Why would you disgrace the great pork belly bacon? Well, I didn't plan to at first.
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Can I Brine My Turkey and Use a Rub or Injection Marinade?

There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve.
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He's always loved to cook. Home-cured and smoked ham doesn't seem as though it should sneak into any sort of "easy cooking" recipe compilation. It's something that sounds hard to do, that few people know how to do, and that does take a long time, but home-cured ham is actually very easy to make! Home curing your own ham wet cure takes just a few minutes of active work, and about a week of waiting until you are left with a ham you have preserved yourself. There are two kinds of American ham, of course, wet-cured and dry-cured.
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