Opinions on Alton Brown's pork shoulder

[L20A]

I agree that 210* is a low temp. I never brine pork butts and I smoke them at 250*. They always come out perfect. I don't think brining is a bad idea, just not necessary and maybe not helpful unless you are trying to input some different flavors. The butts are so fatty that they are super juicy & yummy by themselves.