Pulled Pork

In a 2 quart ziplock bag add Boston butt. pour in brine making sure it is completely submerged, close, and make sure all air is out of the bag. Let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal

Remove Boston butt from brine and pat dry. Sift the dry rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.