Blackberry Chipoltle Barbeque
To prepare the marinade, mix all ingredients in a small bowl and stir to combine evenly.
Place the pork in a large sealable bag, pour the marinade over the meat and ensure that all sides are evenly coated. Let pork marinate for 12 hours in the refrigerator.
Place 4 cups (1 litre) of wood chips in water to soak for 1 hour. Set aside dry wood chips for later.
Strain the wood chips. Place 2 cups (500mL) of wet wood chips on a large sheet of aluminum foil mix in 1 cup (250mL) of dry chips until evenly distributed.
Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom. Repeat to make another pouch (2 pouches in total).
Prepare barbeque for smoking over indirect heat (220F) (104C). Leave 2 burners off and one burner on high. Place a drip pan under the burner with heat off. Brush grill with oil to prevent sticking.
Remove pork from marinade, pat dry and season with salt and pepper.
Place the pork on the side of the grill over the drip pan. Close lid.
Smoke pork for 1 hour and start to baste with the barbeque sauce.
Continue to cook for 2 more hours, changing the smoke pouch when smoke dissipates and basting with the barbeque sauce.
Pork is done when an instant read thermometer inserted in the thickest part of the pork and away from the bone reads 160 F (71C).
Remove from pork from barbeque, loosely tent with foil for 20 minutes before cutting and serving. Carve and serve with sauce and lettuce on buns.
While pork is cooking, prepare the barbeque sauce by combining all ingredients into a medium sauce pan.