In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here's a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce and Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.
Fire up. Preheat your smoker to about 225°F. If you are using a grill, set it up for 2-zone cooking and get the indirect zone to 225°F.
Cook the meat. Smoke it low and slow as you would a pork shoulder for pulled pork bringing it up to 203°F. Beware of the stall. It can make the process take hours longer. How long will it take? Depends on how thick your meat is, and whether or not you use the Texas Crutch. But it could take up to 8 hours. Start early and have a faux cambro on hand.
Serve. Cut the meat off the bone in 1/8 to 1/4" thick slices and douse with warm sauce just before serving.