Photo: Sam Loyd
Ingredients
- 1 x 10 lb pork butt roast
- =
Directions
1
In a medium bowl, combine salt, sugar, pepper, onion powder, garlic powder and water.
2
Mix until the salt and sugar are dissolved in the water.
3
Pour brine over pork.
4
Allow pork to soak in brine for one week in the refrigerator.
5
Remove pork from brine, then discard brine.
6
Rinse and pat dry the pork.
7
Heat an outdoor smoker for 200 to 225°F.
Recipe sourced from
fandom