Among the top 5 meals I've ever made. I'm also a barbecue hound, & this tasted better than anything I've ever had in NC. I went to college in NC, & we ate all kinds of Q, including smoking whole pigs ourselves (I wasn't the cook!).
Marinated overnight as directed. I used a Smokey Joe Weber charcoal grill, and two kinds of Kingsford charcoal. Kingsford sells hickory charcoal that gets added to normal coals. I custom-made a charcoal box using a toaster oven pan, and drilling holes in the bottom for airflow. This allowed for the proper indirect heating set up. I placed a smoker box next to the charcoal box, so the two were touching, and filled it with hickory chips. Chunks are better but I couldn't find any. I did not soak them because that makes steam, not smoke.
Once it was hot, meat on. I flipped and rotated the two 5 pound pork shoulders every hour, and stoked the fire three times with more charcoal (hickory charcoal each time). I also added a few hickory chips directly into the hot coals. Every thirty minutes, I blew on the coals to keep them going and kept the vents open most of the time. I monitored the temp using an iGrill. After 5 hours the internal temp had stopped at 158. Ideal Q temp is 195-203. Yes 203. I moved the meat directly over the coals for the last 90 minutes.
The meat was unbelievably tender and shredded easily. I used half the vinegar but all of everything else in the sauce. Perfect. 14 adults finished all of it and raved.
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Among the top 5 meals I've ever made. I'm also a barbecue hound, & this tasted better than...