Ingredients

• 1.75 cups sugar-based curing mixture , such as Morton® Tender Quick®
• 1.5 cups white sugar
• 1 tablespoon cayenne pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 gallon water
• 10 pounds pork butt roast
• 2 tablespoons ground mace
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 2 tablespoons honey

Instructions

1. 1 To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
2. 2 Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
3. 3 Remove pork from brine, then discard brine. Rinse and pat dry the pork.
4. 4 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
5. 5 To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
6. 6 Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
7. 7 Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

Nutrition per serving