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© Meredith Corporation. All rights reserved. Used with permission.
For sauce, in a medium saucepan stir together onion, tomato sauce, bourbon, 1/3 cup of the vinegar, the brown sugar, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Cool. Reserve 1 cup of the sauce; cover and chill.
Place meat in a large resealable plastic bag set in a shallow dish. For marinade, stir the remaining 1/3 cup vinegar into the remaining sauce. Pour over meat in bag; seal bag. Turn to coat meat. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain meat, reserving marinade. In a smoker, arrange preheated coals, wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover and smoke for 4-1/2 to 5-1/2 hours or until meat is very tender, basting occasionally with the reserved marinade during the first 3 hours of smoking. Add additional coals and water as needed to maintain temperature and moisture. Discard any remaining marinade.
Remove meat from smoker. Cover meat with foil; let stand for 15 minutes. Meanwhile, in a small saucepan cook and stir the reserved 1 cup sauce over low heat until heated through. Slice meat. Serve meat with sauce.