The Whole Pit Recipe

Make the brine

In a large pot, combine 2 liters of water, kosher salt (1 cup), brown sugar (1/2 cup), black peppercorns, allspice, bay leaves, smashed garlic cloves, thyme and rosemary. Bring to a simmer and stir until salt and sugar dissolve. Remove from heat and cool to room temperature, then add 4 cups of ice to chill the brine quickly.

Brine the pork

Place the 6 lb pork shoulder in a large nonreactive container or heavy-duty zip-top bag. Pour the cooled brine over the pork, pressing to ensure it is fully submerged. If necessary, weigh it down with a plate. Refrigerate or keep in a cooler at 35–40°F (2–4°C) for 12–18 hours. This step seasons and helps retain moisture during the long cook.

Prepare the dry rub

About 1 hour before smoking, remove the pork from the brine and pat very dry with paper towels. In a bowl, whisk together paprika, brown sugar (rub), kosher salt (rub), black pepper, cumin, onion powder, garlic powder, cayenne and mustard powder. Rub the pork lightly with the 2 tablespoons vegetable oil to help the rub adhere, then massage the dry rub evenly over all surfaces of the shoulder. Let rest at room temperature for 30–60 minutes to allow the rub to hydrate slightly.

Prepare mop/finish glaze

Whisk together apple cider vinegar and honey in a small bowl. Have a spray bottle or basting brush ready for mopping during the smoke and for finishing the meat near the end of cooking.

Set up the pit or smoker

Prepare your smoker or pit for indirect cooking at a stable low temperature: target 225–250°F (107–121°C). If using charcoal, light briquettes and bank them to one side; add 4 wood chunks on the coals or in the smoker box. If using a gas smoker, place the wood chunks in the smoker box per manufacturer's instructions. Arrange a drip pan under where the shoulder will sit and fill it with a cup of water to help regulate temperature and add moisture.

Smoke the shoulder

Place the rubbed pork shoulder fat-side up on the grate over the drip pan and insert a probe thermometer into the thickest part of the shoulder without touching bone. Close the lid and maintain 225–250°F. Smoke until the internal temperature reaches about 165°F (approx. 4–6 hours depending on size and smoker). During the smoke, every 60–90 minutes lightly mist the shoulder with water from the spray bottle or mop with the apple cider vinegar–honey mixture to keep the surface moist and encourage a good bark.

Wrap for tender pull (Texas crutch)

Once the shoulder hits about 165°F and has a nice mahogany bark, remove it and wrap tightly in two layers of heavy-duty aluminum foil or in butcher paper. Before sealing, add a couple tablespoons of the vinegar–honey mixture or a splash of apple juice inside the foil to generate steam. Return the wrapped shoulder to the smoker and continue cooking until the internal temperature reaches 200–205°F and the probe slides in like butter (another 2–4 hours).

Rest the meat

When the shoulder reaches 200–205°F and is tender, remove from the smoker and let it rest, still wrapped, in a cooler or insulated container for at least 1 hour (up to 2 hours). This lets juices redistribute and makes the meat easier to pull.

Unwrap and finish

After resting, unwrap the shoulder. If you want a firmer bark, place the unwrapped shoulder back on the hot side of the smoker for 10–20 minutes to re-crisp the exterior. Brush or drizzle a little of the reserved apple cider vinegar–honey glaze and let it set for a few minutes.

Pull and serve

Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and bone. Taste and adjust seasoning with a pinch of salt if needed. Serve the pulled pork on buns topped with coleslaw and a spoonful of barbecue sauce, or offer sauce on the side.