Brisket-Style Pork Shoulder

Method

1. 01
   Step 1Season 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.

   Pork shoulderMiso pasteSaltBlack pepperGarlic powderSeasoning
2. 02
   Step 2Prepare the smoker

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

   CharcoalHickory wood
3. 03
   Step 3Smoke the pork8h

   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.

   Note

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

   Pork shoulderApple juice
4. 04
   Step 4Rest 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.

   Note

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

   Pork shoulder
5. 05
   Step 5Slice 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.

   Note

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

   Pork shoulderBbq sauce