Grilling is cooking over hot coals. Barbecuing is cooking over indirect coals at low heat for a long time, usually with aromatic smoke added. It’s the “crock pot” of charcoal cooking. I use an “El Cheapo Brinkman” smoker and get fantastic results. It’s called “el Cheapo” because they only cost about $50. It will cook just as well as one costing thousands, it just won’t impress your friends as much, if you’re in to that sort of thing. The rub is from “How to Cook Meat” The cooking time includes 48 hours brining time.
Ingredients: [‘brine’, ‘boston butt’, ‘sugar’, ‘paprika’, ‘kosher salt’, ‘black peppercorns’, ‘cumin seeds’, ‘new mexico chile powder’, ‘white vinegar’, ‘hot sauce’, ‘sugar’, ‘kosher salt’, ‘fresh ground black pepper’]
Quantity of Ingredients: [“3 quarts brine, solution (#11266 from Di Neal is great)”,”1 whole boston butt (you donu0027t need anything “better””)””
Number of Servings: 1/4 cup paprika””
Steps: 1 tablespoon kosher salt””