All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

1           ea           10 lb Fresh Pork Shoulder
1/2        lb            Light Brown Sugar
1/2        lb            Salt
2 1/2     C             Spice Union Sweet & Smoky Spice Rub
2           Qts          Warm water
4           lbs           Ice

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Brine the pork shoulder:

1. Place brown sugar, salt and 1/2 C of Spice Union Sweet & Smoky Spice Rub in a cooler big enough to fit the pork shoulder.

2. Add warm water to the cooler and mix until the sugar and salt is dissolved.

3. Place the pork shoulder in the brine and top with the ice.  The ice will keep the temperature within the 'food safe' zone.

4. Let the pork shoulder brine for at least 4 hours.

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Smoke the pork shoulder:

1. Preheat your smoker to 225°F- setting up for indirect cooking.

2. Remove the pork shoulder from the brine and pat dry with towel.  Let the pork butt come to room temperature.

3. Liberally season the pork shoulder with the remaining Spice Union Sweet & Smoky Spice Rub.

4. Place the pork shoulder on the indirect heat side of the smoker.

5. Cook the pork shoulder until it reaches an internal temperature of 155°F (factor 30-35 minutes per pound).

6. Wrap the pork shoulder in aluminum foil.

7. Place the pork shoulder back in the smoker and increase the smoker temperature to 275°F.

8. Continue to cook the pork shoulder until it reaches an internal temperature of 195°F (factor 30 minutes per pound).

9. Remove the pork shoulder from the smoker and let sit for 20 minutes before shredding.

10. Using your hands, shred the pork, removing any large pieces of fat.  

11. Season the shredded pork to taste with the remaining Spice Union Sweet & Smoky Spice Rub.

12. Serve straight up or on a soft roll with your favorite barbecue sauce.