Start with Boston butt, 10-11 lbs.
6 back of beer
1/2 cup salt

In a pot, bring the water to a boil, continue to stir until salt is disolved.
Add 5 beers
Open one for yourself
Add ice until water is cool
Add pork
Let it brine for 4-12 hours

Remove Boston butt from brine
Pat dry and apply rub (slap yo mamma seasoning and jockos seasoning).
Heat big green egg to 250 with indirect heat
Open half way to inject with apple cider and melted butter

Pre-heat oven to 350
Remove Boston butt at 150 degree internal temp
Remove at 195 degrees
Heat stove to low
Steam for 10 mins with a bottle of beer