Beer Brined Smoked Pork!

Took two bone in pork butts, scored the fat caps then brined them in:
1gal apple juice
2cups kosher salt
1/2cup whole pepper corns
1/2cup bay leaf
1/4cup dry thyme
2 onions chopped
3jalapenos chopped
2T red pepper flakes
Pinch of cayenne
And 24oz Pyramid Hefey.

Let it sit for 24 hours then transferred the butts and floating veggies to a new brine of straight amber ale. Plan to let it sit there for two days then dry rub and slow smoke for about 8 hours. I will post pics when it's smokin!

This sounds awesome, i will definitely have to try this one out! Thanks

Here's what I did with it! Smoked pulled pork mac&cheese grilled cheese! Not too shabby

Apple juice is what I always use to brine pork, thumbs up :rockin: