Dad's Pork Brine

Combine the vinegar, salt, brown sugar, dry mustard and peppercorns in a small saucepan. Bring the mixture to a simmer and allow the solids to dissolve completely. While the vinegar mixture heats prepare the pork in a container large enough so the pork can be covered completely with liquid. When a homogeneous mixture is achieved pour over the pork. Add warm water to cover the pork. Store the in the refrigerator for at least 8 hours or overnight. When it comes time to smoke the meat, remove the pork from the brine and rinse the residual brine from the meat. Season and smoke the pork shoulder as desired.