i had about a 3 lbs piece of porkbutt left from making sausage. So i was wondering what am i gonna do with this so i decided to do some Chinese BBQ char siu mixed up the marinade then cut the porkbutt into 4 pieces. Let them in the marinade for about 5 hours then cooked them up the the old stickburner at 295-300 for about 2 1/2 hours flipping and basting the meat every 30 min after 1st hour, till internal temp on the meat was about 185 190. Then rested it and sliced it up wow was it good the seasoning was phenomenal plus the addition of the hickory smoke was so good served it up with coleslaw and collard greens definitely be doing this again