Believe it or not you guys - I may have mastered the Matambre, but I have not yet Braved the Butt! Any good wicked brines championed out there??
No real need to brine and for your first one you might want to stick with a very basic rub or even just salt & pepper.
Then again, you could always buy a Hormel "Always Tender" or similar "factory brined" pork product...