1 author: Brine from Alton Brown
2 directions: 'Combine molasses, pickling salt and water in kitchen trash bag. Place
3 bag inside large stock pot. Trim skin and fat leaving a 3” sock or skin and fat
4 around shank. Remove lymph nodes (clearly protruding small sacks about ⅔ up from
5 hock). Add pork making sure it is completely submerged in brine and air is
6 removed. Tie bag securely. Let sit in refrigerator for a minimum of 8 hours
10 Remove meat from brine and pat dry. Mix together seasonings and rub into meat. More
11 rub will adhere to the meat if you are wearing latex gloves during the application. Put
12 in large, deep roasting pan, cover and refrigerate at least 3 hours and up to
13 24 hours (the longer the better). Let meat return to room temperature before
17 Cook at 210-225F for about 10 hours or until internal temperature reaches 185F. Remove
18 from oven. Let meat cool to 150F (about an hour rest). Use your fingers and
36 name: or ¾ C. Molasses
66 name: freshly ground black pepper
101 name: dark or light brown sugar
118 name: BBQ Pork Shoulder
122 yield_: 16-20 servings