Ingredients

• 1 (7 to 8 pound) Boston Butt, untrimmed
• Basic Barbecue Dry Rub, recipe follows
• North Carolina Vinegar Barbecue Sauce, recipe follows
• Salt
• 1 cup sugar
• 1/2 cup salt
• 4 tablespoons cracked black pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoons cayenne powder
• 1 cup vinegar
• 4 tablespoons ketchup
• 1 1/2 tablespoons sugar
• 1 teaspoon red pepper flakes
• 1 teaspoon cracked black pepper
• 1 teaspoon celery seed

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Instructions

1. Place the shoulder on the grill, fat side down, directly over the coals. Let it brown for about 1 hour. Salt the lean side of shoulder, turn it, and salt the fat side. Cook the meat for 6 to 7 more hours, turning it every 15 to 20 minutes. If the coals flame, use plain water to dampen them.
2. You can also cook the butt in the oven at 250 degrees for 6 hours.
3. Mix all ingredients together and generously sprinkle on brisket prior to cooking.;
4. Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder.;