Prep Time
30 Mins
Cook Time
5 Hours 30 Mins
Chill Time
30 Mins
Yield
6 servings

How to Make It

Step 1

Sprinkle pork with salt; cover and chill 30 minutes.

Step 2

Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.

Step 3

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.

Step 4

Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

Step 5

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.

Step 6

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.)

Step 7

Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.

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