Cookbook | Ingredients | Recipes

Please don't try to do this in the oven 'cause you'll just ruin it.

Ingredients

• Hamburger buns for serving
• 1 6-8 lb. Boston pork butt, trimmed
• 12 ounces by weight pickling salt
• 3/4 cup honey
• 2 quarts water
• 2 tbsp paprika
• 2 tbsp black pepper
• 3 tbsp dehydrated lemon peel
• 2 tbsp cayenne pepper (more if you like)
• 1 1/2 tbsp dried rosemary
• 3 tbsp dark brown sugar
• Several pounds of apple wood
• Large bag of ice, if needed

Procedure

1. Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8-12 hours.
2. Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.
3. Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker to 210°
4. Place in a smoker and cook for 8-12 hours, changing wood as needed. The meat should be tender at this point. IF NOT CONTINUE SMOKING!
5. Let rest 1 hour, then shred with two forks. Serve on hamburger buns.