Instructions: For Charcoal Grill:
Soak hardwood chunks in water for approximately 1 hour before using. Place charcoal briquettes around on one side of the charcoal grate 2 - 3 coals deep and apply lighter fluid. You can stack the coals up the side of the grill. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking (top) grate over the pie pan and away from the charcoal and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the pork for about 3 to 4 hours, adding hardwood if necessary.

For Gas Grill -
Soak hardwood chunks in water for approximately 1 hour before using. Place tinfoil pie pan on one side of grill and fill with water.

Light other side of grill and, when hot, place hardwood chunks onto hot grill. Sprinkle pepper flakes all over pork butt. Combine liberal dose of pepper flakes with vinegar. Place butt on cooking grate over the pie pan and away from the direct heat. Place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Baste pork as often as you like with the pepper flake/vinegar sauce. Turn butt a few times during the cooking process for even smoking. Smoke the butt for about 3 to 4 hours, adding hardwood if necessary.

Remove butt from grill and place it in a large crock pot or tinfoil cooking pan. Pour barbeque sauce over the butt. If using the crock pot, cook butt on medium for about another 2 to 3 hours. If using the tinfoil cooking pan, cover the butt and cook in the oven at 225 degrees for the same amount of time. Place pork on large platter and allow to cool, reserving the barbeque sauce in a bowl. Once pork is cool enough to handle, shred pork by hand, removing any gristle. Serve on platter with barbeque sauce on the side. Buns are optional.

The Skinny: The slow cooking of the pork should cause most of the fat to drip away resulting in lean, meaty barbeque.

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