As I removed and drained them, I had an idea. I was on the tail-end of a nice top round roast, so I cut the remainder of the roast into strips about 1/3" thick and immersed them in the left-over sauce. They went in the oven for about two hours, maybe a little less, at the same temp.
My goodness, but they were good. The chicken, too— but that is old hat around here.
I make my sauce in a blender, starting with a good quality bottled store-bought and then adding whatever is handy. Never any recipe! Yesterday I added ground chipotle pepper, lots of ground ancho pepper, Penzey's granulated garlic, and some apple cider vinegar. The chicken breast were well covered by about two cups of this mixture. Same for the beef strips in the left-over sauce.
That's the first time I've "duplexed" an oven BBQ, but I'll be doing it again.