Smoke It, Shred It And Throw It On A Bun

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   ["Visit a local butcher and procure a Boston butt.", "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.", "Remove the meat from the brine and pat dry. Save the brine. To the meat, liberally apply the rub, which has these ingredients:

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   1/2 cup of dark brown sugar

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   1/4 cup of paprika

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   1 teaspoon granulated garlic

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   1 teaspoon onion powder

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   1 teaspoon black pepper

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   1 teaspoon kosher salt

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   1 teaspoon white sugar

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   1 teaspoon cayenne pepper

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    1 teaspoon ground mustard

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    1/2 teaspoon curry powder", "Smoke at 220u00b0F.", "Using the saved brine, inject the meat every hour to keep it moist.", "When the the meat reaches an internal temperature of 170u00b0F, wrap it in aluminum foil. Turn smoker to 250u00b0F and finish meat to 200u00b0F.", "Let meat cool at least 30 minutes.", "Using two forks-one in each hand-separate a large chuck of meat at a time and shred it down to the desired consistency.", "Serve on slider buns with cole slaw and barbeque sauce. For a seasonal slant, substitute cranberry sauce for the barbeque sauce."]

* Per serving · 4 servings · Values may vary.

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