We broke out the smoker last weekend and invested the time in producing an authentic Eastern North Carolina-style BBQ. Low, slow and pit cooked over direct heat. Just a few hickory coals under an 8 pound Boston Butt, with the temp held at around 225'. Took about 9 hours but check out the results! The top image is about an hour into the process -- the red pan holds water to keep things moist. The bottom pic, well, that's Mr. Brown Goes To Town! Look at all that Outside Brown! True 'Q enthusiasts know that Outside Brown is the best part and the only way to get real brown is to cook over direct heat. It's a lot more work to make sure you don't burn your meat -- remember, LOW and SLOW -- but the end result is sublime. I knew I had done good when my neighbor took a taste and literally jumped back two feet. His eyes got real wide and he said "Man, that's MOIST! That's the BEST 'Q I've ever had!' And he's a big smoker and BBQer, so I took that as a real compliment. Sadly, this batch is long gone. Gonna have to fire up the smoker and make us some more!