A how-to guide for smoking pork on a charcoal grill. Cooked low and slow, this yields smoky, fall-off-the-bone pulled pork BBQ perfect for several meals.
Combine ingredients to make the dry rub. Rub the dry rub over all sides of the pork. Do this the night before, if possible, and return the pork to the refrigerator overnight. (Don't worry if you have to do this the morning of!)
Arrange your grill. Make sure you have easy access to add more coals and wood chips. Place a large aluminum foil pan filled with a bit of water below where you will place the pork (add just enough water to coat the bottom of the pan). Ensure your meat thermometer wire will not be sitting above hot coals.
Start the coals. Meanwhile, soak 2 handfuls of wood chips.
Place the wood chips on top of the coals once the coals are ready.
Place the pork above the pan of water. Connect the meat thermometer. Close the lid.
Monitor your grill temperature. I checked mine every 30 minutes. The grill temperature should range between 225° to 250°. As the temperature drops, add carefully add more unlit coals. I added between 8 and 12 pieces each time. Add a handful of soaked wood chips each time you add coals, but don't add more wood chips after the meat reaches about 120°.
Continue monitoring the grill and meat temperature until the meat reaches 195° to 205°. Do not open the lid of the grill unless you absolutely have to.
Once the meat reaches the proper temperature, transfer it to a rimmed baking sheet or roasting pan. Wrap it in foal and let it rest for about an hour. (I let mine rest in the oven, with the oven off. You can also let it rest in an empty cooler.)
Remove the foil and pull the meat. Serve with BBQ sauce of your choice, if desired.