When looking for an appropriate grill, simple with the right cooking design is better.

I have used various types of smokers to slow cook barbecue but my most satisfying results have been from a low cost barrel shaped grill with an adjustable heat stack on one end and an adjustable air intake on the bottom of the opposite side.

The cooker should be of adequate size to cook by indirect heat so not to dry out the meat while cooking. My cooker is a Char-Griller with 4 cast iron grates each measuring 6.75" wide. With 3 of the grates in place, There is enough space to cook up to 4 Boston butts of medium size and still leaves enough room to replenish the charcoal when necessary. The burning charcoal is never directly under the meat.

The smoker has a built-in thermometer in the lid which should be checked for accuracy at regular intervals during the life of the unit. If there is not a working thermometer attached to the cooker, there are some good ones available at most grilling supply stores or online.

The temperature range that has worked best for me has been from 220-250 degrees farenhight. This temperature must be maintained for 8 to 10 hours depending on the weight of the meat and the outside temperature. It is harder to maintain this temperature range during cold weather.

This aint rocket science but it sure is enjoyable.

The choice of Boston butts sometimes depends on the size of cooking surface of your grill. For the Chargriller Deluxe shown above, 4 medium size butts fit nicely on the cooking surface yet allows the space to replenish the charcoal when necessary.

Planning a little ahead of time can usually save you about 1/2 of the normal price of the meat. Most grocery stores such as Food Lion or Lowes Food runs sales on the butts for around $1/lb.

If you have freezer space, they can be bought in bulk and frozen for future use. Once the meat is thawed, there is very little change in quality. Look for the quality of butts that best appeal to you. All have a fat side and but try to pick the ones that have the least fat running through the lean portions. Remember that a certain amount of marbeled fat helps keep the meat moist during the cooking process. The loss of weight during cooking is normally 1/3 to 1/2 due to the depletion of moisture and fat. This also takes into consideration the amount of disposed bone and fat during pulling.

If your butts are frozen, keep refrigerated for several days before rubbing to allow time for thawing. My rub is simple and should be applied at least 8 to 12 hours prior to cooking. The recipe and application is as follows:

Applying to 4 medium size Boston butts,

Enough good olive oil to coat butts.

1 Cup of Emeril's Southwest Seasoning
1 Tbl spoon of crushed black pepper
1 Tbl spoon of garlic powder

Mix Emeril's seasoning, crushed black pepper, and garlic powder.

Coat butts with olive oil and rub with mixture. Refrigerate at least over night.

A good rule-of-thumb about basting is 1 time/hour. This helps to make it simple and eliminates the necessity of opening the smoker when unnecessary. You can baste at the times that charcoal additions are necessary. I have found that an hour or more is best for adding charcoal. You can determine this with your own cooker by watching the drop in temperature.

Basting Solution Recipe: Make at least 12 hours before use. The longer aged the better.

1 Cup of White Vinegar
1 Cup of Cider Vinegar
1 Tsp of Worcheshire Sauce
1/2 Cup of Red Pepper Flakes

About 30 minutes before placing the meat on the cooker grates, add charcoal to starter chimney and light using old newspapers. "Do not use any Charcoal Starter Fluid".

Kingsford charcoal (no self-light) is my first choice. I have tried the hardwood charcoal and other brands but haven't had any better results for the price. Kingsford brand seems to burn just as long and as clean as the hardwood brands that I have tried.

Once charcoal is glowing white, add to cooker on side away from chimney and the side that meat is to be placed. It should be just inside of incoming air vent side. Let the grill heat for about 10 minutes and close to the cooking temperature.

Have butts prepared and ready to be placed on the cooker.

There are various choices of wood used for slow cooking and smoking pork butts. Some are used in combination with others but the selection is a personal preference. Some of the choices are as follows:
Apple - A sweet, mild flavor to pork.
Cherry - A strong flavor which some consider
overpowering.
Hickory - The choice of hardwoods for most
Southern barbecue cookers and adds
a hearty strong flavor.
Oak - A popular hardwood for smoking pork
when hickory is not available or
plentiful.
Pecan - Very similar to hickory but not as
strong in taste. Is used a lot in
areas of the United States where
pecan groves are plentiful.

The choice of hardwoods is a personal preference with a lot of consideration being given to the amount of time that they are actually used in the smoker. Some chefs use a combination of hardwoods.

My personal preference is to use large chunks of hickory for about half of the cooking time. The smoker is controlled so that the wood smolders and does not flare up.

When your charcoal is ready and your cooker has warmed up, adjust your stack on top to about 1/8 of an inch opening and your incoming air vent about 1/4 of the way open. The temperature should be near the 225 degree mark.

Place your butts on the cooker with at least an inch between each. This allows for heat and smoke flavor to permeate each side.

Some recommend that you place the fatty side up for the whole time of cooking so that the fat cooks and drains down through the meat. I prefer to cook the first hour with the fat side down to help seal in the juices. After this hour, I turn the fat side up.

The hour is a close approximation. Do not open cooker until the temperature starts to fall. Try shaking or jarring the charcoal grate to clear charcoal of burned ashes. This can be done by shaking the grate up and down through the air intake vent. The heat generated by the charcoal can be increased by clearing the burnt portion off.

The charcoal can burn at different rates from bag to bag or from different weather and moisture conditions so after a couple of adds, you can see when to start another chimney. Allow about 15 to 20 minutes for charcoal to be ready. Don't light to soon and waste your charcoal. You should use no more than 1 to 1 1/2 large bags of Kingsford for the whole cooking time.

If the thermometer is still around 220 or above, there is no need to open the cooker. Excessive opening only extends the cooking time and wastes your charcoal. Rest assured, the meat is will be fine with the lid closed.

Baste with the vinegar and pepper solution when the cooker is opened to add charcoal. Baste after adding the charcoal and just before closing the lid. Don't leave the lid open for any more time than necessary.

I normally add my hardwood in large chunks about half way through the cooking time. Place the wood in contact with the charcoal at the outer extremeties.

The hickory that I use is in the raw form given to me by friends so it is necessary to use the equivalent of 2 or 3 (6)cubic inch chunks. Once the chunks have started smoldering, be sure that they do not flame up when the lid is close. If flames are present, lower the air intake until the wood smolders and smokes only.

The butts should be cooked in 8 to 10 hours according to the size and weather conditions. They should be well done at this time. Adjust time either way for your own preferences.

Allow the meat to rest and cool for several hours before attempting to pull. If you place in the refigerator and allow to cool overnight, the meat is still good but becomes harder to separate due to the grease coming back together.

Don't be alarmed at the red portion next to the surface and bone, this is due to the heat and smoke.
It is still done.

If you keep the meat refrigerated or frozen, I recommend that you sprinkle with some of the basting solution, cover, and heat in the at oven at 200F until reaching your desired temperature. Normally an hour works well. This helps to bring out the flavor and keeps the meat moist. Microwaving tends to dry it out.

The cooker that I have talked about above also works great when cooking other meats especially steaks and hamburgers.

I have used many grills in my lifetime including gas ones but have never found one that I enjoy any better. Most grills tend to flare up when meat containing much fat at all are placed on them.

I have never had to use anything such as water to put flames out to keep from burning the meat. I simply adjust the air intake to hold the oxygen level at a minimum and keep it from supporting flames. It can be used to cook a large number of burgers without flaming up.

The charcoal is started in the chimney and placed in the cooker when ready. Adjust the air intake to keep the charcoal from burning to hot and fast. Once the temperature is adjusted, place the burgers or steaks on the grill. Don't open the lid to often.

The best flavor for the meat is to add your choice of hardwood when the charcoal is added and let it smoke during the cooking process. Even though the cooking time is not very long, you may be suprised at the level of taste that you get from the charcoal and wood.

This if all of the flavoring that I use when cooking steaks and hamburgers. If the meat is tougher than I like, I sometimes marinate it before cooking.

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