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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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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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