Directions

1. 1. Combine all ingredients except pork and ice water for brine and bring to a boil. Remove from heat, add ice and let cool. Add pork and submerge for 5 days
2. 2. Remove pork from brine and pat dry. Rub with oil and spices and smoke at 275F until internal temperature reaches 160F
3. 3. Cool and slice, and reheat as needed.