1 large bag charcoal briquettes
1 bag hickory chips, preferably chunks
2 10- to 12.-pound pork Boston butts
Creole seasoning or pork rub, about 1/4 cup*
1 cup apple cider vinegar
1/2 cup water
In a large charcoal-burning smoker grill with cover, light a fire using about 20 charcoal briquettes, preferably in a charcoal chimney starter. When the coals are hot, spread them on the bottom of one side of the grill. Soak a bowl of hickory chips or chunks in water. Place a handful on top of the coals. While the coals are heating, trim the pork butts of any tough skin or excess but not all fat. This may be unnecessary as most is removed by the butcher. Rub the pork generously with the seasoning, and when coals are white-hot, place meat on the upper rack of the grill on the opposite side of the fire. Adjust lower and upper vents so that the smoke flows over the meat. Open vents under the fire or at the outer side of the fire and on the far or opposite side of the meat. Close the grill cover. Every 30 to 45 minutes, open the grill and add 8 to 10 charcoal briquettes to the fire or enough to maintain a 300-degree fire Top with a few hickory chunks. Mix cider vinegar and water in a spray bottle and spray all sides of meat. Turn meat over. Close the grill. Repeat every 45 minutes or so, making sure that the fire never goes out. Smoke for eight to 10 hours or until the meat is tender and loose on the bone. When the meat comes off the grill, let it rest for 15 to 20 minutes before pulling off the bone. Pull and shred the meat and serve hot on a platter or chopping board. You may need to chop the large pieces. If the pork is ready before you are ready to serve, wrap it tightly in heavy foil and place in the oven on 250 degrees until ready to serve. Do not chop ahead of time or meat will dry out. Serve with heated hamburger buns, cole slaw and sauces of choice. A barbecue sandwich is made by filling the bun with meat and topping the meat with a moderate amount of sauce. Spread a moderate amount of cole slaw on the top part of bun and close sandwich. You want the meat to provide the main flavor, not the sauce.