Real Barbecue Pork
Hardwood chips, soaked in cold water for 1 hour, then drained
One (5 to 6-pound) piece of pork shoulder or 8 pounds of country ribs or one (5 to 6-pound) beef brisket with at least 1/4-inch layer of fat
Salt and freshly ground pepper or a favorite rub
Assorted barbecue sauces
Light about 50 coals in a chimney starter and rake them into 2 piles on either side of the grill. Let the coals burn down to glowing embers. Set a 10 inch foil drip in the center of the grill bottom. Scatter 2 cups of soaked wood chips over the coals and set the grill in place. Every hour, add 20 fresh coals and 1 cup of soaked chips. Season the meat with salt and pepper. For the pork shoulder, set the meat in the center of the grill rack. Cover the grill and smoke cook until tender, 6 to 7 hours. For the ribs, set the racks of ribs, slightly overlapping, in the center of the grill rack. Cover the grill and smoke cook until tender, about 2 hours total; turn and rotate the ribs every 20 minutes. For the brisket, do not use a drip pan. Put the meat in a foil pan set in the center of the grill rack. Cover the grill and smoke cook until tender, 6 to 7 hours; turn the brisket once an hour. Transfer the meat to a cutting board and let cool for 15 minutes. To serve, shred the pork shoulder meat with your fingers; cut the ribs between the bones; thinly slice the brisket across the grain. Accompany with barbecue sauces.