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["Rub the entire pork butt with olive oil, then generously apply your favorite seasoning or meat rub.", "", "Get your old fashioned ""Weber"" charcoal bbq nice and hot, making sure the charcoal is ashed over. Move the coals to one side of the rack, and indirectly heat/smoke the butt for 2 hours. The butt will be opposite the coals. Every 10 minutes or so add some sweet and smoky apple wood chips to the top of the charcoal, this will give the pork a rich smoky flavor. (Make sure some air can get into the BBQ so that the coals don't burn out too fast). Ideally, you'd like to continue the smoking process for 90 to 120 minutes. At this point the butt should be nice and brown on the outside.", "", "Pre-heat the oven to 250u00b0F and cook the butt in a roaster pan with a rack. This will hold the butt above the fat that will then render outsadly nearly half the butt will cook away. You want to cook the butt uncovered for as long as you can. You want to get a nice crispy ""bark"" on the outside, without burning. On average you will cook the butt about 2 hours a pound, or until the meat temperature reaches and/or exceeds 200u00b0F. After a couple of hours in the oven you can baste the butt with a wonderful mop. Use 3 parts apple juice, 3 parts cider vinegar, and 1 part olive oil. This will keep the meat moist and add some flavor. Apply every couple hours or as often as you like.", "", "Once the butt is finished you can now ""pull"" the meat. Two forks will easily do the job. There might be some pockets of fat to remove. Be sure to mix the darkened bark of the outside meat with the inside meat to create the ideal texture and flavor.", "", "We like to mix the pork with our favorite BBQ sauce, and serve on a hot bun. The nice part about adding the BBQ sauce at this point is you can individualize the batch to the crowd (Hot, Spicy, Fancy, Old School) based on the BBQ sauce of preference. And if the group doesn't devour it all, the pork also freezes well."]
