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Here's a non-smoked recipe that works great in the Cookshack:

2 Tbsp catsup
2 Tbsp brown sugar
1 Tbsp hoisin sauce (in the Asian food section)
1 Tbsp soy sauce
1 tsp TenderQuick
1/2 tsp ground star anise
1/2 tsp ground ginger
1/2 tsp ground white pepper

Mix together and rub over a 1.5 to 3 lb piece boneless pork butt. Marinate 4-6 hours in refrigerator. Roast in smoker with no wood at 225F until well-done but not falling apart (170F internal). Cool and dice or chop for use in stir-fries, fried rice, dumplings, etc. Or cut into large pieces and freeze for later.

(Adapted from Dim Sum by Rhoda Lee)

This recipe shows how a smoke ring can come about with no smoke. 4-6 hours marinating will give 1/4 or 1/2 inch ring, which seems about like the BBQ pork at the Chinese grocery.
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Thanks, tjr.

I'm wondering if pork loin wouldn't work even better. Chinese BBQ pork is VERY lean and butt is VERY fat. The only difference in my cooking approach would be to take it out of the smoker at 140--145 degrees internal. I think I'll take your marinade and give it a try.
Hey Tom, does it work to inject something this thick - the sauce is about like catsup?

Have tried boneless loin this way in the past. It's better for slicing and eating cold, but butt seems to have a bit more "porky" flavor. I do usually bone my own and trim off a lot of the fat. Cooking to a higher temperature renders out some, too.

My brother occasionally makes ribs in his kettle grill (indirect method) using the same sauce, too, minus the tenderquick. Tasty, take a little minding to prevent burning.

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