Smoked Pork Shoulder

Ingredients

• 0.3 cup firmly brown sugar packed
• 1 teaspoon browning and seasoning sauce 
• 1 quart cider vinegar 
• 1.5 cups cider vinegar 
• 1 tablespoon hot sauce 
• 0.3 cup catsup 
• 0.5 teaspoon onion powder 
• 0.5 teaspoon pepper 
• 1.5 teaspoons pepper 
• 5 pound boston butt pork roast 
• 1 tablespoon pepper dried red crushed
• 0.5 teaspoon salt 
• 1 tablespoon salt 
• 2 teaspoons salt 
• 1 serving hickory wood chunks 
• 0.5 teaspoon worcestershire sauce 
• 10 pounds hardwood charcoal divided
• 10 pounds hardwood charcoal divided

Equipment

• sauce pan
• grill
• kitchen thermometer

Directions

1. Special equipment: Hickory wood chunks 10 pounds hardwood charcoal, divided
2. Sprinkle pork with salt. Cover and chill for 30 minutes.
3. Prepare charcoal fire with half of charcoal in grill.
4. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
5. Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
6. Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker.
7. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. 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.
8. Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
9. Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.