Some people say this step is unnecessary, but we like to brine our pork butt overnight before smoking it. It adds flavor and results in better pulled pork, in our opinion. For this brine, you will use water, apple juice or apple cider, kosher salt, dark brown sugar, some of the pork dry rub, and bay leaves. You can replace the apple juice or apple cider with water, if you don't happen to have the former on hand. I think the apple juice adds flavor, but it's not hugely noticeable so I don't worry about it if we don't happen to have any. Just stir all the brine ingredients together well in a large pot or 2 gallon size ziploc bag, then add the pork butt, making sure it is completely covered in the brine and cover or seal, then stick it in the fridge for 12 to 24 hours before smoking it.