1 Boston butt (5 to 6 lbs.)
Hickory chips (soaked in water for one hour before use)

For basting mixture, combine:

6 oz. white vinegar
6 oz. salt brine (6 oz. water plus table salt until it won't dissolve)

Put meat on a drip pan fat side down. Cover with a heavy duty aluminum foil tent.

Bake at 250°F for approximately 8-12 hours (or to an internal temperature of approximately 195°F).

Remove meat from the oven and allow to cool. Pull the bone out.

Using a kettle grill, heat until charcoal is white hot. Push fire/coals over to one side of the grill and place soaked hickory chips on top of charcoal.

Arrange meat on the opposite side of the grill, fat-side down. Using two long-handled forks, twist the meat so it is opened to the center. This allows basting mixture to enter the meat (twist 8 to 12 times).

Baste meat with basting mixture every 10 to 15 minutes. Smoke meat for 1 to 1 1/2 hours with the grill covered. After smoking, remove meat and pull apart with forks.