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Ingredients
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Smoked Pork Ingredients
Method
Smoking Instructions
- 1
Prepare the Brine
In a large bowl, mix together kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub.
- 2
Season the Pork
Rub the dry mix all over the pork shoulder, ensuring it’s evenly coated. Wrap it in plastic wrap and refrigerate for at least 12 hours, preferably 24 hours.
- 3
Prepare the Smoker
Soak apple wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Pork
Remove the pork shoulder from the refrigerator and let it come to room temperature. Place the soaked wood chips in the smoker box. Place the pork shoulder in the smoker and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 5
Rest and Serve
Once the pork is done, remove it from the smoker and let it rest for at least 30 minutes before slicing or pulling for serving.