Smoked butts - is it just me?

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I think some more bark will help. The outside if smoked well will mix with the inside meat as you pull or chop to distribute the smoke taste. It won't be as smoky as something like ribs or a thin piece of meat. You can't just eat the inside meat to get the smoke flavor.

The finishing sauces and all that are good, but the smoke flavor you're looking for will come from the bark. I don't put a whole lot of merit in the sauce.

You might also try to use more wood to get more smoke flavor. One last trick that helps sometimes is to pull the meat, then put the pan in the smoker for a little bit to get that little extra smoke flavor. (I do this a lot when I've reheated butt.)
 
While you make many good points- consider:

When you mop, you essentially cool the surface of the meat. As the smoke kisses the cooler surface, the flavor/moisture combination of the rising smoke has a chance to condense on the surface, and is absorbed by the increased surface area of the "barq" and meat combination.
 
Here is a tip that no one has offered yet. Now this is just my opinion but here it is.TRY BEEF! IT just tastes better.

Did 5 butts this weekend for myself and others. They turned out fantastic and everyone loved them. But it still doesnt compare to beef. I understand what you say about blandness. I dont get bland from beef and dont need no finishin sauce or spritzin or moppin.

But if youre stickin to pork then do what they all said. Good advice!

If youre considerin beef, start with a chuck roast. Cook just like the butt. And tell us how ya like it.
 
oh yeah!!!
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Nice bark too.
 
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