Brine (overnight):
1/2 cup salt
1/2 cup brown sugar
8 cups water
Dry rub:
- pat down the meat with a paper towel
- 2 Tbsp brown sugar
- 2 Tbsp kosher salt
- 1 Tbsp Paprika
- 1/2 Tbsp Cumin powder
- 1 Tsp mustard powder
- 1/2 Tsp garlic powder
- 1/2 Tsp onion powder
Smoke at 225F for 12-16hours, Fill water and smoke chips tray once.
Smoke the meat for the first 4 hours uncovered
Then cover with aluminum foil, until last hour (uncovered again)
BBQ sauce:
- 1 cup raw apple cider vinegar
- 1 cup non-HFCS ketchup
- 4 Tbs yellow mustard
- 4 Tbs brown sugar
- 2 tsps sea salt
- 2 tsps cracked black pepper
ENJOY!