Pork shoulder barbecue - the best charcoal grill to buy

INGREDIENTS 2 tbsp Jewish Salt 2 tbsp granulated sugar 1x2.2-2.7kg/5-6 pound pig shoulder, preferably with bone and skin (requires "Boston ass") 2 pecan fries (other types of wood chips can be replaced, 1 disposable aluminum foil light pan1 smoke box (such as oak or apple wood) (see recipe tips) 475 ml/17 oz apple wine vinegar 250/9 oz brown sugar 2 teaspoon fine sea salt 4 teaspoon chili skin 1 teaspoon freshly ground pork black pepper in a small bowl, mix salt with sugar.One to three days before you plan to have a barbecue, generously sprinkle salt-Sugar rubbed over the whole pig's shoulders, covering every surface.You may not need the full amount of friction.(A good rule of thumb is two teaspoons per pound of meat.) If you are lucky enough to have a skin on one shoulder, rate the skin with a cross pattern and leave an inch or so between the lines.Try to apply some friction to the focus.Refrigerate the uncovered shoulder of the pig.Take it to room temperature before you put it on the grill.Soak the chips in water for about 30 minutes;set aside.Prepare a gas-Smoking-friendly barbecue.In the grill section that does not accept direct heat, place the disposable pan or tray under the cooking grate and directly on the bar or lava at the bottom (whatever your grill has ).Fill the pot with water about half the time;This will capture the feces and keep the grill moist inside.Put the cooking grate back on the grill.Adjust the burner so that the temperature inside the grill is between 95 ° c/200F and ° c/300F.Turn off the burner under the drip tray and open the burner under the drip tray.Drain the chips and put them in a smoking box.If you don't have a smoking box, you can createAluminum Pan with cover.Put the meat on the grill for a few minutes and place the smoker's box directly on the heat source.(Smoking works best early in the cooking process.) Place the shoulder on the grill above the drip tray and the skin or fat side up.Cover the grill and roast the pig shoulder for 4 to 6 hours.Depending on your meat, grill and cooking temperature, the time required will vary.The temperature is lower and better, but the cooking time is longer.Whatever temperature you choose, check it once in a while to make sure it doesn't exceed degrees C/300F or below 95 degrees C/200F.This should be done when the internal temperature of the meat is 90C/195F.If the temperature on the pork shoulder rises rapidly and then stays at 150 degrees F for a long time (sometimes for a few hours), don't panic.This is the so-called "booth "."Wait patiently for it to reach 90C/195F.Check if the meat is relaxed with the touch or if you can split it up with a fork.If it resists, give it another 30 minutes.The meat should be dark brown now.If there is no dark, crispy area outside the shoulder (Ie., Barking, or, if you start with the skin, crack crackles), raise the temperature to 260C/500F for a few minutes.(Keep an eye on it so it doesn't burn.) Remove the meat from the grill and let it rest for at least 20 to 30 minutes.For vinegar-BBQ sauce, mix vinegar, water, sugar, salt, paprika and black pepperBowl size, stir until sugar and salt dissolve;set aside.Either split the pig shoulder with a fork, or roughly chop it up with a kitchen knife, add a crunchy Crackle (if you have one) or bark.Add a large amount of vinegar barbecue sauce;Adjust the seasoning to make sure there is enough acid (vinegar) and salt.Put the rest of the sauce in the water tank on the table.Service with soft roll.Coleslaw, beans and rice are a good match.