Having read the "bland butt" thread below, I've got a question because I'm merely months away from trying my first (it will be that long before I get up the nerve!)[p]I really want to try and capture the North Carolina vinegar taste that I've experienced many times in the past but I'm not sure just mopping with a vinegar sauce would do the trick (plus I keep reading that you shouldn't open the BGE once you start the cook.)[p]I'm thinking about injecting the butt with the vinegar sauce before starting the cook. Have any of you done that with success?[p]What would be the best way to impart that all important vinegary taste to the butt?[p]Thanks!