Ingredients:
1, 8-10lb. pork shoulder
¼ cup favorite pork rub
1 - ½ foil steam pan
¼ cup butter
¼ cup brown Sugar
¼ cup TX Whiskey Sherry Cask Straight Bourbon
Brine Ingredients:
½ cup kosher salt
½ cup packed brown sugar
4 cups water
1 cup TX Whiskey Sherry Cask Straight Bourbon
2 tsp garlic powder
1 tsp whole peppercorns
Directions:
1. Combine water, brown sugar, and kosher salt in a saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved.
2. Stir in the remaining ingredients and allow to simmer for 20 minutes. Pull off heat and allow to cool.
3. Place pork shoulder into small cooler or food grade bucket. Pour brine over the shoulder. If it is not fully submerged add additional water until protein is fully covered with water.
4. Cover tightly and place in refrigerator overnight. I like at least 10-12 hours submerged.
5. Pull shoulder out of brine, rinse with cold water thoroughly, and pat dry.
6. Score the fat cap on shoulder. Season pork liberally with favorite pork rub on all sides. Allow to sit for 30 minutes to 1 hour for seasoning to adhere.
7. While shoulder is sitting, get smoker running at 250° with a fruit wood/pellet like apple/cherry or hickory.
8. Place shoulder on the grate with fat cap facing up. Smoke until an internal temperature of 170° is reached. Make sure temp probe is not
9. Place shoulder into half steam pan. Pour ¼ cup bourbon over the top. Top with butter, brown sugar and more seasoning. Cover tightly with foil and return to smoker until internal temp of 205° is achieved. Pull and let rest for 30 minutes to 1 hour. Remove the bone and shred.
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