If your Pork Shoulder has a fair amount of fat, brining is less important. Brining for chicken and leaner cuts replaces the relative lack of fat in keeping the meat moist. Generally try to get over 260F for half an hour to kill any potential bacteria, then throttle it back to 210F. If you like a drier crustier bark leave it on the rack like it is. If you want moist fall off the bone wrap it in aluminum foil after 5 to 6 hours. cooking time is generally 10 hours, more if you want and have it wrapped. A temperature probe will let you know exactly. I tend to wrap and cook longer to get fall off the bone.