One of my favorites is so simple, at least to me, and I just did a batch last week as I do once or twice a year. I make my own hickory smoked, whole shoulder bar-b-q. My 35 year old 22" Weber charcoal grill will hold 2 - 20# shoulders just right. I cut hickory saplings about 2" dia. max and cut them on the miter saw into about 1 1/2" long pieces and season them. I make a large bed of regular store-bought charcoal briquettes and then add a good layer of those water-soaked hickory chunks and smoke until done - 170 degrees. Takes anywhere from 6 to 8 hours, depending on how cold it is outside and how often I can tend the fire to keep it hot but smoking. I use absolutely nothing on the meat, just keep the rind side up thru the whole process so the fat keeps the meat moist inside. When done I'll bring the shoulders in and let them cool a few hours before hand pulling every bit of the meat and cleaning the fat & gristle out as I go. We bag it for the freezer and just warm it up some in the microwave when we want it. People will say a boston butt or whatever is better but in our opinion there is nothing quite the same a whole shoulder bar-b-q. Of course I make our own sweet/red bar-b-q sauce for the sandwiches and also use that sauce for chicken and pork chops.
