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Pulled pork, roayl oak lump charcoal and maple wood. I rub a combo of Dizzy Dust and Swamp Venom. Put it on the Big Green Egg somewhere between 225 and 250 until the pork hits 195 (14-20 hours depending on size/temp), then wrap it in foil and put it in a cooler full of beach towells for 2 - 6 hours. I've played around with some injections into the pork, but I can take it or leave it.
I have store bought tomato based bbq sauce for those who prefer it, but use my hommade mixture of honey, apple cider vinegar, and whatever pepper is readily available. Very simple and very good.
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