I think I've posted it before but I'll start with my classic bbq roast:

Ingredients:
1 plump roast, 3 to 8 lbs (works best with pork butt, does ok on beef also)
dry rub (ingredients to follow)
bacon
celery
onions
garlic
water in tin or can
cabbage
hot sauce of your choice (louisiana or cajun is my choice)
mayo (if you like)
hamburger buns

Dry rub ingredients (blend and mix to taste):
salt
onion powder
garlic powder
ground red pepper

preperation:
take rump roast and repeatedly stab all over with sturdy kitchen knife making punctures down to center, liberally pour dry rub into punctures. Dice celery, onions and garlic very finely, stuff into punctures. cover top and sides with celery, onions, garlic, and dry rub. wrap completely with bacon strips.

after roast has been prepped, wrap with plastic wrap and refrigerate between 1 to 3 days (no more than 3). this ages the meat while allowing a 'marinade' effect.

After roast has aged, make a pan out of aluminum foil dull side out. be sure to fold up the sides to catch the grease. remove bacon and place in pan around roast

build a bbq fire (wood smoker preferred, followed by charcoal bell bottom grill, and gas grill dead last). place full water tin in center of fire.

Once roast is cooked per instructions below, remove any bones if you didn't buy boneless. If the roast is properly cooked you should be able to just pull the bones from the roast. Take a meat cleaver and on a very large cutting board chop roast into tiny pieces. Shred cabbage with cheese grater place meat on bun, top with cabbage, add hot sauce (and mayo if desired), and serve with side dishes of your choice (any of potatoe salad, deviled eggs, smoked corn ears, and/or baked beans works wonders.

Warning: extremely delicious and very fattening if you're not careful


Cooking Instructions:
For wood smokers, smoke as usual, with the foil pan and water tin being the exception, takes 3 to 8 hours, depending on roast size. turning roast every 1.5 hours and checking water tin to fill as needed.

For charcoal bell bottom grills, build fire on one side of grill with water tin centered, place roast & pan on opposite. use soaked wood chips of your choice on the charcoal for smoking effect (soaking chips at least 1 hour beforehand for better smoking effect). Turning roast every 1.5 hours & checking water tin & smoking chips, adding as needed. For larger roasts you may need to remove roast once or twice and build another fire. (good sized charcoal fires are effective for typically about 3 to 4 hours maximum).

For gas grills, light one side only, place water tin and wood chip box with soaked wood chips (see above) accordingly on the side that's lit. place pan & roast on side without heat and smoke, turning roast every 1.5 hours and checking water tin & wood chips to fill as needed.


I'll post others later if anyones interested.

Glen F