• Between 48-72 hours before you plan to eat your pulled pork, brine it using the recipe below.
• 36 hours before you plan to eat your pulled pork, soak 2 cups of dried wood chips in water and coat your pork with the rub as described in the rub recipe.
• Warm up one side of grill so that grill temperature is 225'
• Put wood chips in your smoker box or an aluminum foil pouch as described above and put on grill over the elements that are on or coals that are lit.
• Place pork shoulder directly on a grate on the side of grill that does not have the direct heat underneath it.
• Check your grill frequently to make sure that temperature is staying around 225'.
• You want the internal temperature of the grill to reach 195'. Our experience is that even after being on the grill for 12-15 hours. the temperature is usually around 160'. At that point we take it off of the grill and put it in a crockpot on top of 5 aluminum foil balls to keep it from resting on the bottom of the crockpot.
• Pour 1 can of beer into crock pot, but not on top of pork. Add 1 Tablespoon of liquid smoke to beer.
• Turn crockpot on low for 12 hours.
• Pork is usually ready about 12 hours after it has been put in crockpot.

Brine for Pulled Pork

• Place salt, molasses and 2 cups of the water in a pot and heat up intil the salt begins to dissolve.
• Add remaining water and vinegar
• Pour mixture over pork in a large pot with a lid
• Place pork in refrigerator for a minimum of 12 hours and up to 48 hours

Rub for Pulled Pork

• Mix all rub ingredients together
• With pork fat side down on your cutting board, coat as much of the shoulder with the rub as you can, reserving some for the fat side.
• Place shoulder, fat side up, on your grill and coat the fat side with the remaining rub

Smokey Barbecue Sauce

• Mix all ingredients in a sauce pan and let simmer for one hour.
• Will keep in refrigerator for 3 months