Ken Krawford
I also follow Jason's method with a slight variation. Two hours on the grill with water in the drip pan. Then baste with apple juice/cider vinegar 50:50 and wrap in aluminum foil. Cook for another 1 1/2 - 2 hrs. Remove foil and apply BBQ sauce. Let that carmelize for 15 minutes. My temperature is usually between 200 - 250.