Meat
Spice Rub
Charcoal
Woodchips/chunks
Water pan
Pat meat dry with paper towels, cover with rub, and let sit on counter for 1 hour. Score any fat caps that are present.
Arrange charcoal on grill in a snake formation, going around most of the grill (12:00 to 10:00 or so). Snake should be a base layer that is 2 charcoal briquets wide, topped with a single layer of briquets. Adjust bottom grill vent to be halfway open.
Light a pile of 15 briquets, and place on one end of the snake when lit.
Place an aluminum pan in center of grill and fill with a few cups of water. Scatter wood chips around perimeter of snake.
Place meat in center of grill, fat cap down. Place one thermometer into meat and another over unlit end of snake.
Monitor grill and meat temp, adjusting top vent if grill gets over 275 or under 200. When meat reaches 165, wrap in foil. Cook meat until done, generally 195 - 200 for pork butt or brisket - with turkey being done at 160/175 for white/dark meat.