I'm hoping some of the good folks here can hook me up. I spent several years in the southeast and absolutely fell in love with the pulled pork BBQ you can find at almost any hole-in-the-wall BBQ pit throughout the southeast. Thanks to this great place I now have the knowledge needed to smoke the pork butt for some awesome pulled pork. What I don't have is any idea at all as to how to come up with that tangy, slightly spicy, more liqued than sauce, mouth watering goodness they offer to smother your pulled pork in. I'm planning on smoking my first butt this weekend along with a few fatty's and I would really like to come as close as possible to replicating that sauce. Thanks all! P.S. On a side note I was wondering how many peeps here use an electric smoker instead of a true stick burner.