| 1 | At least one hour before grilling, soak wood chips in enough water to cover. |
| 2 | Drain wood chips. |
| 3 | Prepare mustard sauce as directed below.?/td> |
| 4 | in covered grill, arranged preheated coals around drip pan; test for low heat above pan. |
| 5 | Sprinkle 4 cups of the wood chips over coals. |
| 6 | Insert a meat thermometer into thickest part of meat, without touching fat or bone.?/td> |
| 7 | on grill rack, place meat over pan but not over coals. |
| 8 | Grill, covered, 3 hours or until well-done or 170 °F. |
| 9 | (allow 35 to 40 minutes per pound). |
| 10 | Adjust vents and add more charcoal and wood chips as necessary. |
| 11 | Brush often with sauce during the last hour.?/td> |
| 12 | prepare sauce by combining all ingredients in 1-quart saucepan. |
| 13 | Over high heat, heat to boiling. |
| 14 | Reduce heat to low; simmer, uncovered, 5 minutes, stirring often. |
| 15 | Let stand at least 1 hour before serving. |
