Oklahoma Joe's Pulled Pork - what's the best charcoal grill

Special equipment: Mix all the spices in one bowl and mix them evenly.Apply the spices to the meat and make sure to season the entire surface area a lot.Cover or wrap the pork so that it is placed at room temperature while igniting a smoker or charcoal grill.Do not leave at room temperature for more than 1 hour.When the charcoal burns to white ash, the grill is ready.If a grill is used instead of a smoker, place the coal on one side of the grill, leaving a large enough area for the pork to be cooked indirectly, and there is no coal under the meat.When the grill reaches 200 to 225 degrees Fahrenheit, sprinkle 1/4 of the wood chips on the coal, close the grate, place the pork on the grill and close the lid.Maintain the cooking temperature of 200 to 225 degrees F inside the grill, adding coal every 2 hours or as needed.Add wood chips every time new coal is added and spray pork with apple juice.Try not to lift the lid of the cooker at any other time.When the pork reaches an internal temperature of 165 to 170 degrees Fahrenheit on the instant reading meat thermometer (about 4 to 5 hours later), remove it from the grill and wrap it in aluminum foil to prevent the juice from leaking.Put the pork back on the grill (or smoker), and when the pork is easy to separate and reaches an internal temperature of 190 to 195 degrees Fahrenheit, it is cooked and takes about 1 to 2 hours.Rest for 1 hour first, then open the pig's ass and pull the bone out."Pull" the pork with your hands, chop and discard any large pieces of fat.Go with your favorite BBQ sauce.This recipe is provided by a chef, restaurant or culinary professional.It has not been tested for home use.