Here's the recipe, now that I have everyone to bed...
Get about 4 pounds of Pork Shoulder or Boston Butt.
Apply your rub the night before, then wrap it in Press-n-seal and set it in the fridge overnight.
Soak Maple or White Oak chips overnight in a 5 gallon bucket of water.
In the morning, pull it out of the fridge, let come to room temp (VERY important).
Wrap wood chips in aluminum foil and set them on the gas grill on low, indirect heat.
Maintain 225 degrees in the grill, then place the pork fatback down on the non heat side of the grill.
Spritz the meat with water or apple juice every half hour. Do not turn. If the grill is smoking, then it needs more wood chips. If it's on fire, then it's about right
After 4 hours or so at 225, when the meat hits 165 with a thermo, your done.
Let the meat rest for 30 minutes, pull it apart with 2 forks.
Serves with your favorite hot sauce on buns or sliced bread.
Sunset, Fishing and Pulled Pork BBQ...
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