Slow and Low Pork Shoulder Brine In Apple Juice No Foil

5lb pork shoulder, brine in apple juice/salt/brown sugar/honey mix for 5 days.

Patted the cut of meat dry, removed the fat cap, split the piece in half.

Dry rubbed 1st half in salt, pepper, and garlic powder.


Dry rubbed the other half in a paprika, chili powder, cayenne pepper, brown sugar, salt, dry mustard, and all spice, this piece contained the bone.

Warmed up the ME30 to 225 and loaded wood chips, used 50/50 of apple/hickory.

Put the 2 cuts in at 7:51pm

@8:30pm loaded chips again

@9:51pm - Bone piece 143* other 152* and loaded chips again

@11pm loaded chips again and then went to bed


@5am - Bone piece 174* other 183*

@8:15am - Bone piece 184* other 194*

@9:53am - Bone piece 187* other 199*


@1:43pm - Bone piece 193* other 202*

@2:54pm - Bone piece 195* other 204* pulled the other piece at this time and put in pan, covered with foil and towel and let rest.

@4:25pm - Bone piece 202* pulled the bone piece and put in pan, covered with foil and towel and let rest.


While both were resting, made finishing sauce. Customization of JJ's finishing sauce, much sweeter, less of the vinegar bite, with a nice spicy (season not hot) flavor that carries through every bite.

1 cup vinegar

1 cup brown sugar

3 tbs worcestershire sauce

2 tbs smoked paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp black pepper

1 tsp celery salt

1 tsp cayenne pepper

1 tsp chili powder

1/2 tsp all spice

Mixed everything and placed into fridge, it thickens up quite up bit when put into the fridge rite after mixing.


Next, got the potato bread hamburger buns out, light butter and into the oven under the broiler toasted lightly

Served the pulled pork with extra runny coleslaw on top and baked beans on the side. Both cuts of the pork came out extremely moist and with a incredibly tasteful bark. Made for a delicious dinner.