Place the shoulder on the grill, fat side down, directly over the coals. Let it brown for about 1 hour. Salt the lean side of shoulder, turn it, and salt the fat side. Cook the meat for 6 to 7 more hours, turning it every 15 to 20 minutes. If the coals flame, use plain water to dampen them.
You can also cook the butt in the oven at 250 degrees for 6 hours.
Mix all ingredients together and generously sprinkle on brisket prior to cooking.;
NORTH CAROLINA VINEGAR SAUCE
Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder.
Recipe courtesy Lolis Eric Elie, "Smokestack Lightning"