Lump charcoal & applewood chunks for the smoker
Spray bottle with half water & half apple cider vinegar
8 pound pork shoulder
Ingredients for Brine:
2 T unsalted butter
1 1/2 quarts water
1/2 cup apple cider vinegar
1/2 cup salt
1/2 cup sugar
1 T whole peppercorns
2 bay leaves
5 cloves of garlic
Ingredients for Rub:
2 cups brown sugar
1/2 cup dry mustard
1 T cayenne pepper
1 T smoked paprika
1 T garlic powder
1 T onion powder
1 T salt
2 tsp fresh black pepper
Ingredients for Rub Glue:
2 Tbsp yellow mustard
1 Tbsp honey
- To make the brine, combine the butter, water, vinegar, salt, and sugar. I like to use a stock pot over very light heat and whisk to help the ingredients dissolve (about 3 minutes.)
- Once dissolved, remove from heat and move the brine to a bowl and cool in the refrigerator.
- Place the pork in a large zip tight bag.
- Add the peppercorns, bay leaves, and garlic to the bag as well.
- Pour the brine over the pork. Make sure the pork is fully submerged while squeezing as much air out of the bag as possible.
- Seal it up and leave it in the refrigerator overnight.
- Combine all the rub ingredients in a mixing bowl.
- Combine rub glue ingredients in a separate mixing bowl.
- Remove pork from the brine and pat dry. Make sure to keep the brine as we will use this as the liquid in the moisture pan underneath the pork.
- Cover the pork with a light coating of the “glue” mixture to help the rub stick.
- Apply the rub generously, making sure to work it into the meat.
- Fire up your smoker to about 225℉ and add the soaked applewood chunks to the lit charcoal. (soak the wood chunks in water for at least 30 minutes)
- Place the pork on the smoker. Be careful not to over-smoke.
- After 2 hours, spray the entire shoulder with water and apple cider vinegar mixture. Continue smoking the pork for another hour.
- Spray with water and apple cider vinegar mixture again and continue to smoke for another hour.
- Repeat one more time with spraying and smoking for 1 more hour.
- Remove pork from the smoker, wrap in aluminum foil and return to the smoker until the pork has an internal temperature of 200°.
- When the pork has reached 200°, remove from the heat and allow to rest for 20-30 minutes while still wrapped in foil.
- Pull the pork and mix with your favorite BBQ sauce.