After about 7.5 hours, I pulled it off the BGE, spritzed with apple cider vinegar and tightly wrapped it in foil. I had a long zoom call this afternoon so I cheated and put it in a 300 degree oven. It won't take on any more smoke at that point and doesn't change the outcome - just how attentive I have to be to the fire. So now it's been in the oven for 2.5 more hours so time to make the sauce.
Sautéed onions in melted real butter:
Then added a few special ingredients while under high heat:
Turned the heat down as low as it'll go and added the rest of the saucy ingredients (and poured myself a taste - it makes the sauce better):
And finally, I removed my slow smoked creation from the oven to temp test it. Looking for it to feel like I'm poking the probe into a melted sack of butter and about 205 degrees internal temp. Check and check. Now the really hard part of the whole day - waiting.
So I'm sitting here with my glass of bourbon letting it rest for about an hour before it's unveiled. It's been over 2.5 hours since I've seen it but must resist the temptation to open it up before all those delicious fatty juices are reabsorbed.
Another 45 minutes and a made from scratch corn bread goes into a stinkin' hot cast iron skillet.
The two most important days in your life are the day you were born and the day you figure out why. - Mark Twain
and other irrelevant chit-chat 
