On Fri, 01 Jun 2012 21:50:53 -0500, BubbaBob
> wrote:

>Michael OConnor > wrote:
>
>> Last night I took a 10 lb Boston Butt and wiped it down with a mixture
>> of apple cider vinegar and liquid smoke before injecting the leftover
>> marinade into the Butt and rubbing it in spices. It spent 20 hours in
>> a 225 degree oven and came out perfectly; I was able to shred it with
>> a fork. With some homemade slaw and bbq sauce to top it with, it just
>> doesn't get any better than this.
>>
>
>If it's done in an oven with liquid smoke (Urggghhhh) then it gets a whole
>lot better than this. Unless you use wood or charcoal, it's not barbecue,
>it's just cooked pork.

Little you know... charcoal imparts only heat (no wood smoke flavor
whatsoever), and smoldering wood chips in a covered gas cooker is
better than wood burning... Soot n' Creosote ain't Q.