- 1 (5- to 6-pound) pork shoulder or Boston butt pork roast
- 2 teaspoons salt
- 10 pound hardwood charcoal, divided
- Hickory wood chunks
Chill: 30 Minutes
- Sprinkle pork with salt; cover and chill 30 minutes.
- Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.
- Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
- Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
- Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.
- Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)
- Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.