I do that too.
When I smoke some pork country ribs on the Weber. I do them with indirect heat and smoke for an hour and a half or so. Then put them in the oven covered with some BBQ sauce for couple of hours at 275. What ever is left over will be cut up in small pieces with a little water and BBQ sauce and simmered slow for BBQ pork sandwiches on buns. But here's the kicker. I discovered on my own, that if you do it that way for BBQ sandwiches? Do an onion caramelized and add it to the pork and simmer it. THAT, is a taste sensation.
