Ingredients

Pork shoulder (Butt, not picnic)

Also works for ribs and brisket

Mop sauce:

Vinegar

onion

jalapeño peppers or hot sauce

1/2 stick butter

brown sugar

worcester sauce

liquid smoke

Honey

Smoking chips - hickory for southern/Memphis, mesquite for Texas, fruitwood for NC style.

Barbecue rub:

1/4 cup brown sugar

1/4 cup paprika

3 Tbsp black pepper

3 Tbsp coarse salt

2 tsp celery seeds

1 tsp cayenne pepper

Preparation

Rub with BBQ rub. Spread honey and brown sugar Spray with mop sauce Optional: inject spices soak wood chips no more than 20 mins, or not at all. Cook low and slow for 16-20 hours until internal temp is 195-205, with 203 being the goal. Note that it will STALL at 150-160. Smoke initially at 250 until bark forms, then reduce to 220. Wrap in foil when a nice dark bark has formed. Remove foil for the final 30 mins to dry the bark a little. Before last 10 minutes, spray with honey and brown sugar, which will caramelize. Use water pan.