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It had great color before it went on. Put it on at midnight @ 225F with a water pan and green (fresh not dry) applewood.
I only used the wood when I was ready to put the shoulder in.
I also closed the daisy wheel down pretty tight for the start of the cook to keep a good fog in the egg.
At 150F internal temp, I foiled it. This is a pic of it when I pulled it to wrap.
And then @195F I took it out of the foil to crisp up the bark.
The meat was moist, it had a great flavor, the bone pulled out clean, but the smoke ring was very slight.
Now I have also heard that freezing yo meat will give it more time to form the smoke ring, and I will try that next, but if anyone has and advice, I am willing.