Brisket-Style Pork Shoulder

Pasos5

1. 1

   Paso 1. Season the pork

   Apply miso as a binder all over the pork shoulder, then season generously with SPG (salt, pepper, garlic powder) and Cajun Honey Rub.

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2. 2

   Paso 2. Prepare the smoker

   Fire up your smoker using charcoal chunx and hickory wood. Bring the pit temperature to 250°F (121°C).

3. 3

   Paso 3. Smoke the pork

   8 h

   Place the seasoned pork shoulder in the smoker and smoke until the internal temperature reaches 200°F (93°C). After the first 2 hours, spritz with apple juice every 30 minutes.

   Spritzing helps keep the surface moist and builds a better bark.

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4. 4

   Paso 4. Rest in butcher paper

   When the pork reaches 200°F internal temperature, wrap it tightly in butcher paper with a little bacon grease. Let it rest until the internal temperature drops to about 150°F (65°C), then transfer to a warmer and hold overnight.

   The overnight hold lets the pork continue to tenderize while staying warm.

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5. 5

   Paso 5. Slice and serve

   Slice the pork shoulder against the grain like you would a brisket. Pour all the accumulated juice and fat over the sliced meat, then serve with your favorite BBQ sauce.

   If any slices don't hold together, just shred them into pulled pork.

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