Here is the brine I used. First soak deer shoulder in water for 24 hrs, changing water 3 to 4 times during that time. Mix all together but bourbon and soak for 24 hrs, 8 to 5 hrs before cooking add the bourbon to the mix and let it sit.
Start by mixing 2 qt's water to 1/2 cup sea salt, 1/3 cup brown sugar, 1/3 cup white sugar, 3 tbs oil (I use canola oil) 1 cup apple cider vineger and 1 tbs each white and black pepper.
Mix well in hot water then let it cool down. Place meat in 2 gal bag or bucket and pour mix over it (you can add a little more water if need be to cover) in bag this should not be a big deal. Let this sit 24 hrs but do mix it up during this time 3 to 4 times. Add bourbon 8 to 5 hrs before the cook. You can add it the day before but I have not tried this so not sure how it will work.
When ready to cook I wash outside of meat with running water then wrap in hog jawl or bacon then cook. I know it's good and this brine took 12th out of 24 teams at a wild game cook off. They were using smokers and Big Green eggs vs my little Big Easy! )3(
Need more info just ask
