BBQ sauce experience is a rare commodity and very expensive. I suggest you fill the entire barrel with a 20% bleach to water solution mixed with some DAWN soap to cut the grease. Let it soak for 48 hours. Rinse 3 times to remove the soap residue. Be careful where you empty the bleach/water/soap so it doesn't enter the sewer, streams, or ocean. I have an unplanted gravel area called the "epizudiks" into which I pour unpleasant solutions.

If I have a BBQ sauce stain, I use an enzyme pretreater such as Shout or Seventh Generation. I'll treat the stain for 5 minutes then wash on warm (80-90F) with Tide F&G liquid and it comes out every time. I'm worried that all your washing might have set the stain. Don't put it though the dryer until the stain is gone. Another thing that works is the Tide To Go Stain Remover pen. That thing is awesome at getting out these types of stains.

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said. When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size, Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.

Dinosaur Bar-B-Que Sauce / Slathering Sauce / Mutha Sauce is my favorite. It's sold in the NE US. Here's the recipe. It makes lots. Yieldmakes 6 to 7 cups Ingredients 1/4 cup vegetable oil 1 cup minced onion 1/2 cup minced green pepper 1 jalapeño pepper, seeded and minced Pinch each of kosher salt and black pepper 2 tablespoons minced garlic 1 can (28 ounces) tomato sauce 2 cups ketchup (preferably Heinz) 1 cup water 3/4 cup Worcestershire sauce 1/2 cup cider vinegar 1/4 cup lemon juice 1/4 cup molasses 1/4 cup cayenne pepper sauce 1/4 cup spicy brown mustard 3/4 cup dark brown sugar, packed 1 tablespoon chili powder 2 teaspoons coarsely ground black pepper 1/2 teaspoon ground allspice 1 tablespoon Liquid Smoke (optional) Preparation Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use. Variation: Hot BBQ Sauce Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch. Danger!!! Working with habaneros can cause plenty of personal pain and suffering if you’re not careful. Never touch the cut flesh or seeds with your bare hands. While it won’t sting your hands (unless you’ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you’re done cookin’. Even washing your hands doesn’t help. So wear latex gloves while working with habaneros and be sure to protect your<br/>hands while cleaning up your cutting board and knife as well. Then toss out the gloves.