Chunks or logs of mesquite or other fragrant hardwood
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 hours.
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 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 it.