Hi folks. As I mentioned in my intro last week i plan on smoking a pork butt to use for tamales next week. I am thinking I will keep with a BBQ theme on the tamales rather than a more traditional one, and fill the tamales with a mix of pulled pork, bbq sauce, and assorted grilled chiles for some heat. Don't worry--there will be Q-view. For this smoke though, I want to get as little bark on the pork shoulder as I can as I don't think it will compliment the tamales well. I'm thinking I'll use a marinade rather than a dry rub, try to pile the smoke flavor in at the beginning, keep the meat well mopped early, and then foil wrap after 3-4 hours. Basically I'm doing everything opposite of the way I'd normally do it for sandwiches Am I on the right track with this?