Round 2 of the Weber rotisserie for the Spirit S-310 fun runs... bone-in pork butt (aka shoulder, Boston butt, pork roast). This one was brined about 20 hours. I used the Keller Ad Hoc pork brine ratio (actually, I cut the salt in half because his seems really high in salinity to the taste). It still came off as a bit salty.
I've been doing a lot of brining for quite some time now. Given that there are brine fanatics and brine haters, I've geared myself to hitting the perfect balance of saltiness. I feel that a hunk of meat should be able to sit in a brine indefinitely and not become over-salty. Also as a standard, I add brown sugar equal to half the amount of kosher salt everytime. The recipe in Ratio by Ruhlman is much closer to a perfect balance. You can always go ahead and add other flavor elements like garlic, bay leaves, spices, etc. but the only real important aspect is the water:salt:sugar ratio. I like to keep it that simple and let the pork flavor shine thru the brine.
Having a pan of pork fat drippings to ladle over the butt as it turns doesn't hurt the flavor or texture either.