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Spraying apple juice/cider combo on pork butt?

LostboyLostboy Posts: 1
edited May 2012 in EggHead Forum
I know this is a popular method with brisket to get a better crust, I don't see it mentioned much (if at all) when doing a pork butt/shoulder?  Any reason?  I've done shoulder without it and it's still had a good bark, but wondering if spraying it down every 60-90 minutes or so would help that even more?

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