Step 1: Mix brine stiring until all is disolved.
Step 2: Put pork in non-metalic container and pour brine over it.
Step 3: Brine for 18 hours
Step 4: Mix wet rub.
Step 5: Apply wet rub over entire roast and allow to absorb for 30 minutes.
Step 6: Put back in fridge for 6 hours
Step 7: Smoke for 4 hours at 200°F - 225°f using hickory chips and walniut hulls ( shells ).
Step 8: Check for internal temp of 165°F for med rare, it is done at this point.
Step 9: Wrapped in foil for an hour to reabsorb the juices, and continue cooking, in a cooler.
Step 10:
Step 11: Total time ~ 30 hours
Step 12: Serves 6 - 5 with leftovers.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.