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1
Sprinkle pork with salt.
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2
Cover and chill for 30 minutes.
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3
Prepare charcoal fire with half of charcoal in grill.
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4
Let burn 15 to 20 minutes or until covered with gray ash.
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5
Push coals evenly into piles on both sides off grill.
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6
Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
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7
Place pork, meaty side down, on rack directly in center of grill.
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8
Cover with lid, leaving ventilation holes completely open.
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9
Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket.
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10
let burn for 30 minutes or until covered with gray ash.
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11
Carefully add 6 briquettes to each pile in smoker.
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12
Place 2 more hickory chunks on each pile.
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13
repeat procedure every 30 minutes.
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14
You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
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15
Remove pork from the grill.
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16
Cool slightly.
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17
Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
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18
Note: A viewer, who may not be a professional cook, provided this recipe.
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19
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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20
Stir together all ingredients in a medium saucepan.
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21
Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves.
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22
Cover and chill sauce until ready to serve.
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23
Stir all ingredients together, blending well.
