July 4^th   Bar B Que 2001

This is the pork Shoulder seasoned and waiting to be put on the Grill

This is after two and a half hours of cooking slow on my Kettle Grill, I am using Kingsford Charcoals and a combination of Hickory Chips and Pecan Woods to add the smoked flavor, using the indirect cooking method. 

This is the meat after five hours of Cooking. I moved it from the Kettle Grill to the Brinkman Smoker using dry heat and smoke with no water in the Pan , after this I added water to the pan to add some moisture to the air along with the smoke and gave the meat a good BBQ Sauce Bath and turned the meat over.

This is why I moved the Pork Shoulder off of the Kettle Grill. Hey I needed to cook something for dinner. I Marinated the chicken with a dry rub seasoning mix for about a half an hour, then poured a little apple cider vinegar over and let it marinate in that another thirty minutes.  Cooked it indirectly for two and a half hours at a low heat then directly over some medium heat coals for an hour. I then added some of mom's  BBQ sauce on the meat for the last fifteen minutes of cooking. I would show you a picture of the end result, however it didn't stay around long enough to have any other pictures taken.  

This is the end result after a full ten hours of slow cooking the meat, a full pan of chopped BBQ with a little of Mom's very own BBQ Sauce and some dry BBQ seasonings added to enhance the flavor of the meat.