For sauce, in a medium saucepan, combine tomato sauce, onion, bourbon, 1/3 cup of the vinegar, the brown sugar, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat and cool completely. Reserve 1 cup of sauce; cover reserved sauce and chill until ready to serve.

Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, combine the remaining sauce and the remaining 1/3 cup vinegar. Pour over meat; seal bag. Marinate in the refrigerator for 24 hours, turning bag occasionally. Drain meat, reserving marinade.

At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover; smoke for 4-1/2 to 5-1/2 hours or until meat is tender and an instant-read thermometer inserted in the center of the meat registers 160 degrees F. Baste occasionally with the reserved marinade during the first 3 hours of smoking. Discard any remaining marinade. Add additional coals and water as needed to maintain temperature and moisture. Remove meat from smoker.

Cover meat with foil; let stand for 15 minutes before carving. Meanwhile, in a small saucepan, cook the reserved 1 cup sauce over medium heat until heated through. Slice meat and serve with sauce. If desired, serve on rolls or buns and top with coleslaw. Makes 12 servings.