To make a real Coup Fumant, use the shavings, although this recipe is just as tasty without.
Mix the packet of brine with 3 L of water and 21 g of nitrite. Stir in brown sugar. Using a brine injector, inject mixture into both sides of the meat at 2-inch intervals, following the grain of muscle fibre and avoiding over-saturating any one spot.
Place the remaining brine in a resealable plastic bag or an airtight container. Add meat and let it brine in the refrigerator for 72 hours, turning once a day.
Remove meat from the brine and season with rub.
Preheat BBQ to 275 °F and place wood chips in the smoker box or container, following the instructions on the label. Cook meat on indirect heat, with the BBQ lid closed, for 3–4 hours or until the internal temperature reaches 165 °F.
Wrap meat in aluminum foil and continue cooking for 2 hours or until the internal temperature reaches 205 °F.
Remove meat from BBQ and let rest in the aluminum foil for 2 hours before slicing.