Oh, I thought you meant the thick bbq sauce. Anyway, watch the video on that page above I posted. They do things with pork shoulder that are beyond belief.
My plan is to work my way west. I want to master pork butt; that's barbecue 101. I'll then move onto ribs, yes with the thick sugary sauce. Once that's mastered, I'm going to do foul, and experiment.
Eventually I will do brisket. That's pure Texas barbecue, and when you can do that well, you have arrived.