Heat left side of grill to 200-250 degrees. I used a meat thermometer in the grill. Layer hickory chips in a foil pie pan and cover well with water. Place pie plate on the left side of grill
Heat 2 tablespoons oil in 5 quart cast iron dutch oven. Sear pork butt on all sides (about 3 mins per side). Cover with broth and wine.
Place dutch oven with pork on opposite side of grill (unlit). Cook for about 6 hours, basting every 30 minutes with a brush using juices in the pan.
Add water to chips as the level lowers.
When pork is tender and cooked through (160) internal temperature, slice or pull apart for pork sandwiches.
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