Brined & Smoked Roast Pork

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: Enjoy!!