I last did pork shoulder April 23 of this year and I'm now out of both pork and chicken. Today I picked up 75 pounds of pork shoulder for .99/lb. I also acquired 15 pounds of boneless/skinless chicken breast for $1.49/lb.
Based on some of the comments that I got last April, I'm going to make some changes to the way that I prep some of these pork roast. I'm going to dry brine but will use less salt and wash off the excess salt prior to injection, the last ones that I dry brined were very eatable but a touch salty. I'm going to still inject but will change the injection formula, less salt among other things. For exterior "glue", I'll do three with Molasses, three with my usual Mustard/Worcestershire and leave two without anything on them. I'll still use Cimarron Doc's Sweet Rib Rub since I've always gotten good results with it.
For the chicken, I'll simply lightly salt/season, smoke at low temperature for only one hour, vacuum pack, sous vide at 140° for two hours and freeze.