So I finally got around to getting to do some true BBQ this last weekend! I chose to do pulled pork for our Luau, and I would have enjoyed staying traditional and doing the way they do it in Hawaii, but I did not have time or the resources for that. So when I researched recipes for Hawaiian style pulled pork, I got recipe after recipe calling for a crock pot and liquid smoke, I don't think so. I've done a few pork shoulders on a smoker, so I knew I could do better then a crock pot and liquid smoke. It was time to get some charcoal and get the cooker out of the shed and ready to do a long eight hour cook. The meat of choice was a Boston Butt, why they call it a butt shoulder I don't know. The previous night I cut off most of the fat cap and rubbed it down with my wife's favorite BBQ Rub from Plowboys, it was then wrapped in plastic wrap and placed in the fridge over night. I used apple wood chips for smoke and Kingsford Competition Charcoal, I may do a review of the charcoal later since it was my first time getting to use it. Now my cooker of choice was my 22-1/2 Weber kettle, because it's easy to add more charcoal to, very fuel efficient, and offers relatively good temperature control. If you are looking to get into a very versatile charcoal grill and want to buy just one, this is the grill for you. So enough of with free shout out, on to the grill set up. I chose to go with the two charcoal basket set up; which involves a basket on either side of the grill and an open space in the center, that's where you do you indirect cooking at. Overall the cook went very smooth, but I did have a tough time keeping the temperature below 300 degrees. When cooking low and slow you want to try and keep you temperatures under 275, but in the 225-250 degree range will give the best results. With the hotter cook temperatures the shoulder actually finished quicker then I would have liked, but no biggie. I took the shoulder off the cooker, wrapped it up in aluminum foil, then wrapped it with a bath towel, and placed in the microwave to rest until it was about time for every one to arrive. This rest time is very important, it allows the meat to absorb the juices from cooking, and in this case it sort of steams itself in it's own juices. The final product was delicious, it was tender, juicy, and just a touch of smoke flavor.