I've nothing against BBQued pork, and find it potentially quite appealing, but why do those effete Easterners persist in "pulling"it, then soaking the results in sauce , so that the result resemble the contents of a plugged In-sink-erator. Leave the damn pig along. I'll pull my own.

As for sauce, a band of vile, degenerate heretics, Cathars worthy of fire and sword, have wreaked havoc and destroyed culture with the addition of corn syrup, molasses, and other sugars to barbecue sauces. First, no sauce should ever touch BBQ until just before the lips do, and the grotesque practice of slathering and lathering meat is like unto splashing cologne on a bar girl and serves badly to conceal the lack of quality of the BBQ. I can tolerate a bit of ketchup, not much, as a thickener, and recall an acceptable sauce which used Dr. Pepper as the liquid base, but in the annals of man, real BBQ sauce starts and nearly ends with meat drippings, powdered or liquefied red chiles, salt and vinegar.

The Blue Riband, the BCS championship, the World Cup of BBQ is, however, measured in brisket (Untrimmed!), best ripped from the carcass of beef, either steer or cow, having reached fuller maturity than the bang-tail springing heifers and shortly-after-veal calves butchered today. Many hours, 13-15, over indirect heat, 200F or so, from a fire built from oak, pecan, hickory or the like, pre-seasoned with little more than salt and pepper or maybe a "rub" in which red pepper and garlic join the S&P base, then sliced, to be served on butcher paper, the sauce on the side in a plastic squeeze bottle, sliced red onion, dill pickles, "light" bread, some cured sausage finished in the pit...Life gets no better. If you want to cook some frijoles, fine, but I'm a harsh judge of 'tater salad unless its Danny Henderson's White Dill version.