This post comes to us by way of Ladon Hopkins – author of BBQEnvy.com – a tasty new web log about, you guessed it…BBQ. Thanks Ladon!
1 Boston Butt (bone-in pork shoulder 5 – 7 lbs)
Barbecue rub of your choice (or use my recipe)
Approximately 7 – 8 lbs of charcoal
For the Mop Sauce:
- 2 cups distilled white vinegar
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon Cayenne pepper
Start about 20 briquets in a chimney starter or with lighter fluid. When they have ashed over, rake them into opposite ends of the charcoal grate. You can also place an aluminum drip pan in between the coals to catch the drippings from the meat.
Place some wood chips onto the hot coals.
When the internal temperature reads around 185 degrees, wrap in aluminum foil and continue cooking until the internal temperature reaches 193 – 195 degrees. The bone should be seperating form the meat.
The total cook time for this recipe was 8 hours.
Char-Broil offers an excellent line of charcoal grills you may want to consider for old-school style outdoor cooking – Char-Broil Charcoal Grills