Foodie Guide

1 whole pork shoulder

Dry Rub
1 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon ground pepper
1/2 cup brown sugar

Brine Solution
1/2 cup salt
1/2 cup sugar
2 quarts cold water
2 bay leaves
3 tablespoons dry rub mix

Midlands BBQ Sauce
1/2 cup mustard
1/2 cup brown sugar
1/4 cup white vineggar
2 tablespoons Worcestershire sauces
1 tablespoon crystals
1 teaspoon salt
1 teaspoon course pepper

Add salt to cold water and stir very well until all of the salt is completely dissolved. Then add the sugar, dry rub, and bay leaves and stir well to combine. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove the shoulder from the brine solution, pat dry with paper towels, and place in a baking pan. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder on the rack for the long smoke. Pork shoulder cook time can be figured at approximately 1 1/2 hours per pound so a 4 pound shoulder will require about 6 hours in the smoker. If you are using propane, electric, or charcoal, then you can stop smoking when it reaches about 140 degrees since it should be suitably smoked at that point. Feel free to keep smoking if you are a seasoned smoker and know how to do it without over-smoking the meat. You can leave the shoulder in the smoker until it reaches the 140 degree mark and then wrap it and finish it off in the oven for convenience. When the pork reaches about 200 degrees, pull it from the smoker and allow it to rest for 45 minutes or better to allow the juices to redistribute throughout the meat. Use two forks to pull the meat apart in chunks. Be sure and add in the brown bark for added flavor.