Courtesy of Jimmy Hagood
7-9 lb. Boston butt
Basic barbecue dry rub
Lowcountry Vinegar Sauce
For the Lowcountry Vinegar Sauce: Combine 2 qts. each apple cider vinegar and white vinegar in a stockpot over medium heat. Bring to a boil then reduce heat to simmer. Add 1/3 cup paprika, 1/4 cup oregano, 1/4 cup chili powder, 1/4 cup kosher salt, 1/4 cup black pepper, 2 Tbs. granulated garlic, 1½ Tbs. white sugar, and 1 Tbs. cayenne pepper. Drop in slices from 2 lemons and continue to simmer until liquid reaches 185°F, or 15 minutes. Remove from heat and cool.
With your hands, season the meat with the dry rub. Set aside at room temperature. Light half the coals in the grill. When the briquettes are covered with gray ash, push an even amount of the coals to two sides, leaving a small circle of coals in the center. Place two chunks of wood on each pile.
Place the seasoned meat (fat side up) on the grate in the center of grill. Place cover on grill and open ventilation holes. Add additional hot charcoal with shovel when the temperature falls to 220°F. Add additional wood chunks for two hours.
When the internal meat temperature reaches 165°F, wrap the meat in aluminum foil and place back on the grill, or finish in the oven at 225°F. When the internal meat temperature reaches 190 to 195°F, remove from grill or oven. Allow meat to rest for 30 minutes, then pull meat from bone and remove remaining fat cap. Chop with a meat cleaver. Sauce to taste.