First of all, thanks for all of the advice I have picked up just from being on here. This place is such a good resource for people new to egging. Now to my question... I did a shoulder for the first time last week, small 4 lb rubbed in mustard, cowboy rub and then refrigerated overnight. 225-260 (still working on the temp control) at the grate for about 8 hours and then let it rest for an hour. It gave me a great bark, was very tender and had good flavor around the bark but the inside didn't have much flavor. I only used about 2 chunks of hickory, would this be part of the issue as well? Thanks in advance for all the help.
Middle Tennessee, large BGE. Go Big Orange!