Stir together the water, salt and brown sugar. Cool to room temperature.
Pour the brine over the pork. Use one or two heavy plates to weight the pork
down and keep it beneath the surface of the brine. Cover and refrigerate for 12
Pour off and discard the brine. Rinse the pork under cold running water, then
pat dry. Bring the pork to room temperature.
Prepare a smoker according to manufacturer's instructions, using the wood
chunks and reaching a steady temperature of 275 degrees F to 300 degrees F. Place
the pork on the rack in the coolest part of the smoker (at the end farthest from
the firebox or on the upper shelf). Lower the cover and smoke the pork, rotating
it on the rack once or twice (but not turning it over) to promote even smoking,
for about 2 1/2 hours or until it is just fully cooked through and tender without
showing any sign of pinkness.
Remove the pork from the smoker and cool to room temperature. The pork will be
most flavorful if it is not refrigerated. Or wrap it well and refrigerate for up
to 3 days, returning it to room temperature before slicing or shredding and serving