Pulled Pork Question

RhumAndJerk

I had a request over the weekend for a recipe for Pulled Pork. Here is the kicker; there will not be a BGE involved. Here are my thoughts and I just want to know if this makes sense. For 50 people, I am suggesting three butts, as other meats will be served as well. [p]The process that I am contemplating is to start the butts on a gas grill with a chip box to get as much smoke to the meat as possible. After about three hours, I would then transfer the butts to an indoor over, where the butts would finish cooking for as low’n’slo as possible hopefully 225 for some 15 hours. To make up for the loss of moisture in the oven, I would baste with a thin vinegar sauce. [p]Will this work or am I in left field with this one?
RhumAndJerk[p]

Wardster

RhumAndJerk,
The only other way I have done pulled pork was in a crock pot. I like the idea of smoking on the grill to get the flavor though. I used to put the whole piece of meat into the crock and set it on low before I went to work. When I got home, it was done. You can add sauce for it to cook it, down side is that it will also simmer in it's own fat, but that could be a good thing....