Hello Everyone,
Thank you for the active discussion!
I was thinking that a big part of why I wasn't able to infuse more flavor into the meat was that I didn't take any skin or fat off, nor did I cross-hatch. That totally makes sense to do that but i was worried that it might get too dry. I like the bark and getting more of it would be a big plus in my book!
The pork was plenty moist! Though I did use a finishing sauce, I think that added flavor more than needed moisture...
I do have to say I'm hooked. I saved some left overs and am about to have some pulled pork bbq sandwiches w/ cole slaw for lunch! YUM!
I have read a lot about the pros/cons of injected a pork shoulder. Not sure if I would do it next time...I do like the bark so removing the skin and some fat might be the ticket for me. Perhaps I'll inject w/ apple juice right before smoking next time...not sure... I read somewhere that injecting w/ a brine that has vinegar might make the left overs more "mushy" the following days and that would be a bummer. Considering my results were pretty satisfactory, I think incremental changes to my technique is called for...
Looking forward to the next smoke! Not sure what that'll be...maybe some jerky...
timberjet- I am using a ET-733. The MES temp gauge really varies like you said. This time I used separate extensions cords and I'm no electrician, but I do wonder if perhaps the MES was getting a wee bit hotter than usual as I was spreading the 2,000 watts over two cords instead of one. Sometimes the MES is spot on and most of the time it is ~15 degrees off...
As you may recall, I cooked this pork shoulder hotter than recommended, to it'll be interesting to see if lower and slower makes a difference if I have time next time...