Savory Dry Brine for Smoked Pork Shoulder

Ingredients

Kosher salt

1/2 cup

Brown sugar

1/2 cup

Black pepper

2 tablespoons, freshly ground

Smoked paprika

2 tablespoons

Garlic powder

1 tablespoon

Cayenne pepper or chili powder

1 teaspoon (optional for heat)

Dry mustard

1 teaspoon (optional)

Dried rosemary or thyme

1 tablespoon

Pork shoulder

6-8 pounds, bone-in or boneless

Apple cider vinegar

1/2 cup (for serving)

BBQ sauce

1 cup (for serving)

Instructions

1. In a mixing bowl, combine the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, cayenne pepper (if using), dry mustard (if using), and dried herbs (if using). Mix well to ensure an even distribution of spices.
2. Pat the pork shoulder dry with paper towels. Generously rub the dry brine mixture over every surface of the pork, ensuring to get into all the nooks and crannies for maximum flavor.
3. Place the seasoned pork shoulder on a wire rack set over a tray to allow airflow. Refrigerate uncovered for at least 12 hours, preferably overnight. This allows the flavors to penetrate the meat and form a pellicle for better smoke adhesion.
4. One hour before smoking, remove the pork from the fridge to let it come to room temperature. Do not rinse off the brine; it’s packed with flavor.
5. Prepare your smoker according to the manufacturer’s instructions. Smoke the pork shoulder at a low temperature (around 225°F to 250°F) until the internal temperature reaches 195°F to 205°F, typically taking about 1.5 hours per pound.
6. Once the desired temperature is reached, remove the pork shoulder from the smoker, and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute within the meat.
7. Serve with apple cider vinegar and your favorite BBQ sauce on the side.