Brined & Smoked Roast Pork

Prep Time
Cook Time
9h 30m
Ready In

"Pork is my favorite meat to smoke; it turns out so moist and flavorful. I like to brine a roast before smoking it to add more depth to the flavor. This is always a hit when served up at a pot-luck dinner!! If you are lucky enough to have any left-overs they make for a great pulled pork sandwich, just place the meat in a pot with a bit of water and BBQ sauce and heat through then serve it over a bun topped with coleslaw, YUMMY!!!"

Original recipe yields 12 servings


  • Serving Size: 1 (308.1 g)
  • Calories 324.1
  • Total Fat - 13.7 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 91.5 mg
  • Sodium - 3143.3 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 10.8 g
  • Protein - 35.9 g
  • Calcium - 21.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0 mg

Step 1

Mix the brine ingredients together in a sauce pan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolved; set aside and allow to cool to room temperature.

Step 2

Pour the brine mixture into a large plastic bag (I use a clear garbage bag) and add the pork roast.

Step 3

Remove as much of the air as you can from the plastic bag and tie it securely; place this in the refrigerator for 24 hours.

Step 4

Remove the roast from the brine and place it onto a surface lined with plastic wrap.

Step 5

Mix together the rub ingredients and rub half of the mixture over the roast making sure you get it into all the creases and crevices; turn over and repeat on the other side.

Step 6

Wrap with the plastic wrap and refrigerate for a couple of hours.

Step 7

Remove the roast from the plastic wrap, prepare the smoker according to manufacturer’s directions and place the roast on a rack of the smoker.

Step 8

Smoke for 10 hours at 225 degrees Fahrenheit.

Step 9

Remove roast from smoker, set it on a flat work station and shred it apart with two forks.

Step 10


Tips & Variations

No special items needed.