The butt turned out very well. Moist with a sweetness that folks here enjoyed. I was surprised at the strength of the bark. I only lightly sprinkled the butt with the Rib Tickler Rub, so I give credit for the bark to the brine...probably specifically to the juices.
We add salt to brine to create the osmosis that moves the moisture and seasonings into the meat. If I'm injecting, I don't need the salt since I'm getting the job done myself. I added the salt after injecting so the brine would do its job overnight. When eating the meat, I only notice the salt in the bark and not the meat so it seems the salt is doing its job primarily as a transfer agent. I injected and brined to follow your recipe.
In retrospect, injecting when properly done, probably doesn't need the brining. I've been doing more injecting and less brining to eliminate salt. What do you think?
I used hickory and the butt finished in 6 hours.