What to put in the smoker this weekend?

[Gman]

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.

That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.

[Jer]

That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.

That's why I prefer the bark as it sticks to some pieces and adds lots of flavor when you get those little bits. It's my wife's favorite part.