Smoked Pork Shoulder

1. 1

   Sprinkle pork with salt; cover and chill 30 minutes.

2. 2

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

3. 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.

4. 4

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

5. 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.

6. 6

   Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165u00b0, turning once the last 2 hours. (Cooking the pork to 165u00b0 makes the meat easier to remove from bone.)

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.