How To Smoke A Ten Pound Pork Shoulder

Ingredients
1 10 lb Pork Shoulder
Salt, kosher or sea
Pepper, Black
Hickory wood, dry cured
Method
* Build a good sized fire in your smoker out of hickory wood. I like to use my Weber Kettle as it puts out world class smoked meat
* Let your fire go to embers
* Place your heavily salted and peppered Pork Shoulder on opposite side of smoker from fire
* Open bottom vent and top vent all the way as George cooks his meat at high temperature. He gets a big shoulder or butt off his smoker in about 3 hours so that should tell you how hot he's cooking
* This is not the typical low and slow style in fashion at many pits around the country. That's ok, as for this style barbecue, the shoulder ends up with a heavy, crispy crust of the much prized "outside slice" portion of pork
My visits to Archibalds are sorely limited by the fact I live in Central Texas and while Black's down in Lockhart can approach the greatness of Archibald's, honestly there is no finer barbecue to be had than in George's little 6 seater in Northport Alabama.
 
Cooking notes:
 
*Story behind the recipe
*Kentucky pork shoulder preparation vs Alabama pork shoulder preparation
*love for Archibald's Barbecue in Northport Alabama  here:
 
http://www.scrumptiousche...en-Pound-Pork-Shoulder
 
comment section includes low/slow method as well

I prefer low and slow...this is how I cook a shoulder in the oven (without the flaming wood of course). I attempt to get crispy 'cracklin' skin and serve it sliced. If I'm doing BBQ, its low and slow and pulled at the end and served with the sauce of choice (Dinosaur BBQ Sensuous Slathering Sauce for me).