Smoked Pork Shoulder - wood charcoal briquettes

Special equipment: 10 pounds hard charcoal of pecans and pork with salt.
Cover and relax for 30 minutes.
Prepare the charcoal fire with half the charcoal in the grill.
Let it burn for 15 to 20 minutes until it is covered with ash.
Push the coal evenly into the pile on both sides of the grill.
Carefully place 2 pecans on top of each pile and place the food rack on the grill.
Put the pork on the side of the meat directly on the shelf in the center of the grill.
Cover and the vent is fully open.
Prepare additional charcoal fires with 12 pieces of coal balls in an auxiliary grill or bucket.
Let it burn for 30 minutes until it is covered with ash.
Add 6 pieces of coal balls to each pile of smokers.
Place 2 more pecans on each pile.
Repeat the program every 30 minutes.
You will continue cooking pork, covering 5 hours and 30 minutes, or until the meat thermometer is inserted at least 165 degrees Fahrenheit in the thickest part.
Turn pork once in the past two hours.
Remove the pork from the grill. Cool slightly.
Barbecue sauce with apple vinegar or pepper vinegar sauce.
Apple Vinegar BBQ sauce: Stir all the ingredients in a medium pan.
Cover with medium fire and stir for 7 minutes or until the sugar is dissolved.
Cover the sauce and refrigerate until it is ready for use.
2 cups of balsamic sauce: Mix all the ingredients together and mix them evenly.
Output: 4 cups of audience or show guests may not be professional chefs if this recipe is available.
It has not been tested for home use.
Recipes provided by Bob Ghana;