you'll want to pile the charcoal to one side (unless it can be split to 2 sides then put the meat in the middle) and put the meat, fat side up, on the other side....you need to sloooowwwww cook the meat, seriously 10-12 hours. put fresh coals and fresh chips (Hickory for Pork and Beef, Mesquite for Poultry is a good guideline but you can mix it up and try others too) in every hour, don't forget to soak the chips for an hour before you put them in....I like to soak them in beer.
you want the grill to stay at about 210-225 to cook.
and don't forget the vinegar sauce
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