Trim the worst fat and sinews from the neck fillet. Mix all rub ingredients. Pour them into a coffee grinder, bamix blender or a mortar and grind and mix the ingredients well.
Rub the rub into the meat and leave it for min. 24 hours in a plastic bag, suck out the air and wrap the bag in clingwrap.
Light to handful of grill coals placed in one side of the grill.
It is important that the temperature in the grill does not exceed 110 degrees.
Remove the wrap from the smoke dust tray which is placed op top of the coals in one side of the grill. Put on the grid.
Place the neck fillet in the opposite side on the grid - Remember not to place it over the smoke dust tray.
Put the lid on the grill.
When it starts smoking, almost close the damper.
After 25 - 35 minutes, when no more smoke appears, remove the smoke dust tray.
If your wish a more intensive smoking, repeat the process.
Place some white coals (not too many coals at a time) in both sides of the grill, and move the neck fillet to the centre.
It is important that the temperature in the grill is approx. 110 degrees.
Insert a wireless meat thermometer in the fillet. The core temperature of the meat must for several hours be 74 degrees.
In the process fat and sinews start melting and drain away. A good idea is to save the juice until pulling the meat and serving it, where some of the juice can be mixed with the meat. This gives extra good taste.
When the temperature of the meat reaches 93 - 95 degrees Celsius, remove from grill.
Check the grill for coal in the process preferably every half hour.
In the last half hour of the process you can brush the neck fillet with BBQ dressing to give extra taste.
After approximately 12-15 hours depending on the size of the neck fillet you can drag the meat from each other with a fork. Remember to start early in the morning.
Serve the meat in a delicious burger bun with coleslaw - Find the recipe for American burger buns and coleslaw under the theme "Pulled Pork" or under "Garniture".