WOW. Unfortunately I have a cheap gas grill that just won't do for the full cook time - but after reading some reviews I did start it (4.5 lb pork shoulder) on the grill for 2 hours with soaked wood chips - then finished in oven (@ 250). I also rubbed a pecan liquid smoke all over b4 the dry rub. Moved pork (wrapped in foil in roasting pan) to preheated oven. I drizzled 1/4 C of sauce on prior to slow baking for another 4 - 5 hours. After it cooled, man Oh man...it was sooooo juicy, tender and falling apart. I pulled pork into strips, sprinkled on a bit more liquid smoke, some salt and 1/3 C of sauce b4 storing in fridge until dinner next day. As for the sauce (1/2 recipe)...I used 1/2C A/C vinegar, 1/2C water, 1/4C brn sugar & ketchup, 1 T worcester, 1 tsp dry mustard and 1 T butter. Reduced salt & red pepper flakes. Warmed with 1/2 an 18oz bottle of Open Pit CharGrill flavor BBQ sauce . DA BOMB! Still a thin vinegary sauce with a bite to it. I love white pepper, if you don't have it...get some! I strain warm sauce to put in squirt bottle for people to add to their liking. I reheated the pork (covered) @300 for about an hour before serving. Just fabulous and you can easily add/change a few things around depending on what you have or how you prefer things! All I heard was mmmmMMMMnnnMMMM while everyone enjoyed!
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WOW. Unfortunately I have a cheap gas grill that just won't do for the full cook time - but...