Few things bring me more pleasure than firing up the smoker with some kind of meat, this time pork roast. Smoking meat is a time consuming venture but worth every minute I put into it. I began last night with mixing up the brine and letting the meat soak in it overnight in the refrigerator. This particular brine recipe includes: apple juice, apple cider vinegar, soy sauce, sugar, and salt. This morning, I removed the meat from the brine, patted it dry and rubbed it down with a homemade mixture of salt, pepper, garlic salt, onion powder and paprika. Now it is in the smoker for an all day smoke with a hickory wood log on top of the charcoal.
I use a Weber Smokey Mountain smoker. In my opinion, it is the best one out there. Why? Because it uses charcoal, is easy to use, and produces some of the finest meat you will ever taste. Many guys on the pro circuit use it.
