You can't beat a good smoked pork shoulder
…so I wanted to share how I make one! When it comes to picking out a pork shoulder, I am not too picky. I just want something that is 8 to 9 lbs and has a good chunk of fat on the top. Once I have my pork shoulder I make up a brine consisting of the following ingredients. I mix the dry part separately first and save about half to rub on the shoulder after brining....