I have a nice ~ 12 lbs pork shoulder roast without bone without speck waiting to be put on my WSM tomorrow.
I already searched the forum, a similar thread about a year ago did not lead to a conclusive answer. Some say brining pork is totally unnecessary, others prefer to inject the brine.
Brining a pork can be beneficial or even necessary (see Grandpa Kwock's Char Siu Boneless Pork Belly
), but it's not something I'd think about when prepping such a nice large piece of medium fatty pork.