Bubba Tom's Eastern North Carolina Style Barbeque

Directions

1. 1

   1 5-8 pound Boston Butt Pork Roast -- smoked 1 mason jar Apple Cider Vinegar 4 tablespoons Cayenne Pepper Flakes 8 bulbs garlic -----PAN SAU

2. 2

   First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably

3. 3

   I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well

4. 4

   The key is providing a moist, smoky, indirect heat for a long period of time

5. 5

   What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals

6. 6

   Then I add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put

7. 7

   Beneath the meat I put a drip pan half-filled with apple cider vinegar

8. 8

   You must keep the heat between 180-260 degrees throughout the smoking process