In a huge soup kettle bring the brine mixture to a boil, turn down heat and simmer for 10 minutes. Remove from heat and let stand until liquid is at room temperature. This took over an hour to cool. Chef tells us that if you place the meat in the hot brine, it will toughen. When the brine has cooled, add the roasts, refrigerate and let cure for 24 hours.
The next morning at 0 dark thirty, preheat oven to 225 degrees. I ladled two big scoops of the brine in the bottom of the roaster pan, just to create a little steam bath. Sear the roasts on each side. Place roasts in roasting rack, cover with foil and bake 10 hours.
Shred meat as soon as it is cool enough to touch.