Find a container with a lid that is large enough to hold your liquid, ice, and meat in.
Pour Coca Cola into the container. (In this brine I used 6 cans of Coca Cola, I’ve used a whole 2 liter bottles for big batches before)
Mix in your other ingredients, this will bubble up with carbonation as you add in other ingredients to it.
Mix the Coca Cola mixture well with a whisk.
Add in your pork shoulder roast to the brine.
Top with ice or more Coca Cola if needed.
I let mine marinate overnight, with the roast being pork and a big cut the Coca Cola and salt to tenderizes the meat
An hour before you are ready to smoke the hens remove them from the fridge, this allows it to get more room temperature.
Now one thing I have learned over the years is to cook to temp, not for a set amount of time. I have fallen in love with my Pit Boss Pro 1100 from Lowes, if you don’t have Lowes Walmart and Amazon carry other Pit Boss options or Pit Boss website themselves.
Start your smoker up and get it rolling smoke. I used Pit Boss Grills Mesquite pellets but you can use any flavor of pellets to smoke your chicken.
Once I get my Pellet Grill rolling smoke I left it on the smoke setting with a P Setting at P7.
Set your Pork Shoulder on your smoker and allow it to smoke. If you have a smoke setting just let it roll with that. The roast will slowly start to increase in temperature by default but this is also cold smoking because there isn't an active heat.
Use a basting mop to add more of the brine to the roast as it cooks this helps with the moisture of the roast and helps to tenderize it as well. If you don't have a basting mop for grilling you need one, I use this when we do anything that was brined or marinated.
For more moisture, you can add an open can of Coca Cola in the smoker as well.
When you are close to wanting to heat turn the smoker up to 225 degrees.
Use a meat thermometer to check that your pork has cooked to at least 145 degrees.
Remove and serve!!!