We're having family from the Piedmont region of NC visit this week. I'm going to smoke a butt to make pulled pork. Details: I'd like this ready for supper on Monday, 5 - 6 PM. MES 30 using hickory chips. 1 - butt 8 pounds @ 60-90 min/lb about 10 hours @ 225F. I'm guessing since it's a smaller portion (than some I've seen described in the forums) it will cook quicker. Am I probably right? We've used this rub and really like it. 4 TBSP Raw Sugar 1 TBSP Kosher Salt (original recipe calls for 2 TBSP) 2 TBSP Cumin 1 TBSP Garlic Powder 2 tsp Celery Seed 1 tsp Black Pepper The butt looks like At this time I'm not planning to inject, or put apple juice in the water pan. I'll have apple juice available if I change my mind. I'll boil the juice before adding it to the smoker. Tonight I'll foil the drip tray and water pan so all I have to do in the AM is preheat the smoker (to 275), insert the butt, add chips and reset the temperature to 225. I'm planning to do a vinegar BBQ sauce. I have a couple recipes from books. I've been so busy reading about smokers and meats I haven't checked the forums to see if they contain a vinegar sauce. What am I forgetting?