I started today on the brine. I used 1 cup salt to a gallon of water and chilled for several hours.
I picked up two twin-pack cryos at Sams Club, each weighing right around 15 pounds. I made sure the butts in the packages all looked about the same size to try and keep the pieces even.
I had to start brining tonight to be on schedule. Here is the first cryo of butts I cut into.
And here they are after being deboned and quartered.
I took the 4 pieces on the left and put in ziplocs with brine and sealed up. I wrapped up the the other 4 real good, and tossed all the meat back into the fridge. I'll use the other 4 pieces for the rubs and slathers tomorrow night.
I'll post more updates after I have them.