Categories: Meats, Bar-b-q 
      Yield: 10 servings 
  
      1    5-lb pork shoulder roast 
      1    Hickory chips 
      1 c  Cider vinegar 
    1/2 c  Prepared mustard 
    1/3 c  Sugar 
      2 tb Hot chili peppers, chopped 
      2 tb Butter or margarine 
      2 t  Worcestershire sauce 
      1 t  Salt 
      1 t  Chili powder 
  
  At least one hour before grilling, soak wood chips in 
  enough water to cover. Drain wood chips. Prepare 
  mustard sauce as directed below. 
  In covered grill, arranged preheated coals around drip 
  pan; test for low heat above pan. Sprinkle 4 cups of 
  the wood chips over coals. Insert a meat thermometer 
  into thickest part of meat, without touching fat or 
  bone. 
  On grill rack, place meat over pan but not over coals. 
  Grill, covered, 3 hours or until well-done or 170 
  degrees F. (allow 35 to 40 minutes per pound). Adjust 
  vents and add more charcoal and wood chips as 
  necessary. Brush often with sauce during the last 
  hour. 
  Prepare sauce by combining all ingredients in 1-quart 
  saucepan.  Over high heat, heat to boiling.  Reduce 
  heat to low; simmer, uncovered, 5 minutes, stirring 
  often.  Let stand at least 1 hour before serving.