Smoked Braised Pork Shoulder Like No Other

Prepare for the picnic by selecting a pork shoulder picnic.

Identify the pork shoulder, noting the fat and skin for flavor.

Season the pork shoulder with kosher salt, applying it generously on all sides.

Prepare a brine by mixing 1.5 cups of water with 1 teaspoon of kosher salt and the juice of 2 cut lemons.

Inject the brine into the pork shoulder, focusing on a main vein to ensure even distribution.

Let the pork shoulder sit for a couple of hours or overnight to absorb the brine.

Before smoking, spray the pork shoulder with cooking spray to enhance browning.

Allow the pork shoulder to sit at room temperature for about an hour before placing it on the smoker.

Prepare the smoker, ensuring it has a deflector plate to prevent direct flames from burning the meat.

Set up the smoker with red oak wood and approximately 10 pounds of charcoal.

Equipment Needed

Spice Level: