2 tablespoons each) of salt and pepper.;
, Use starter fluid on the middle 6-8 briquettes to allow a low and constant burn. Use approximately 1 lb. of briquettes arranged in a semi-circle on one side of the grill. Arrange wood chips/chunks to burn a bit later than the briquettes.
 Season/rub the meat with the salt and pepper mixture until coated.
 Place a full pan of water over the coals. Position the lid so that the vent is over the meat. Start with the vent holes (top and bottom) half open.
 Keep the temp as close to 200 °F (93 °C) for 1 hour per pound of meat. Check the temperature every 20 to 30 minutes and open or close the vents to regulate temperature.
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Mix equal portions (approx.
Arrange the briquettes in the grill, while allowing the meat to come down to room temperature.
Unwrap and wash the meat.
Place the meat on the opposite side from the fire/briquettes.
Instead of checking the meat temperature, Check the air temperature in the grill.
Wrap it in aluminum foil or butcher paper and continue to cook for another 2-3 hours, after the 1 hour per pound of meat, and if you believe the meat is getting dry.

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Use a sharp knife, slice and enjoy!
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