Summer Smoking

It is the now best time to do some somking.... I took a pork shoulder roast and put it in a brine for 2 week. Allow to dry for 2 days, then smoked it with cherry wood. We smoked at a temp of 200-220 F for 5 hour. Unitl the bone slips out freely.



Brine:
5L Water
225g Salt
25g Honey
75g Dark Brown Sugar
5g Fennel seed
5g Coriander
1ea cinnamon Stick
3g Allspice
5 sprigs Thyme
2ea Bayleaf
5 leaf Sage
12g Pink Salt
2 week brine