Smoke It, Shred It And Throw It On A Bun

• 1 boston butt
• 1/2 cup dark brown sugar
• 1/4 cup paprika
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 teaspoon white sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon ground mustard
• 1/2 teaspoon curry powder
• 1/2 gallon apple cider
• 1 cup brown sugar
• 1 cup kosher salt
• 1 tablespoon maple syrup

1. Visit a local butcher and procure a Boston butt.
2. Brine it for 12 to 24 hours in a mixture of a half-gallon of apple cider, a cup of kosher salt, a cup of brown sugar, and a tablespoon of maple syrup.
3. Remove the meat from the brine and pat dry. Save the brine. To the meat, liberally apply the rub, which has these ingredients:nn1/2 cup of dark brown sugarn/4 cup of paprikan teaspoon granulated garlicn teaspoon onion powdern teaspoon black peppern teaspoon kosher saltn teaspoon white sugarn teaspoon cayenne peppern teaspoon ground mustardn/2 teaspoon curry powder
4. Smoke at 220u0b0F.
5. Using the saved brine, inject the meat every hour to keep it moist.
6. When the the meat reaches an internal temperature of 170u0b0F, wrap it in aluminum foil. Turn smoker to 250u0b0F and finish meat to 200u0b0F.
7. Let meat cool at least 30 minutes.
8. Using two forks-one in each hand-separate a large chuck of meat at a time and shred it down to the desired consistency.
9. Serve on slider buns with cole slaw and barbeque sauce. For a seasonal slant, substitute cranberry sauce for the barbeque sauce.

boston butt, brown sugar, paprika, garlic, onion powder, black pepper, kosher salt, white sugar, cayenne pepper, ground mustard, curry powder, apple cider, brown sugar, kosher salt, maple syrup

Taken from www.yummly.com/recipe/Smoke-It_-Shred-It-And-Throw-It-On-A-Bun-1485722 (may not work)