I find that when I do a butt, I get lots of flavor on the outside and that smoky goodness decreases as you go deeper into the meat. I try to mix the final product well for an overall balance of flavor.
Do ya'll get/do the same?...or is your smoke able to penetrate the whole (est) 8lbs?
It bugs me if that's the case...I'd rather not have any of my butt taste similar to results one could get without smoking...
...so, I wondered...what if I pull the pork, then the next day rather than reheating in the oven...I smoked it again up to about 140* for serving...
I haven't tried it yet and just wanted to test the waters with you experts out there...
Do ya'll get/do the same?...or is your smoke able to penetrate the whole (est) 8lbs?
It bugs me if that's the case...I'd rather not have any of my butt taste similar to results one could get without smoking...
...so, I wondered...what if I pull the pork, then the next day rather than reheating in the oven...I smoked it again up to about 140* for serving...
I haven't tried it yet and just wanted to test the waters with you experts out there...