First time shoulder

vol_fan

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.

Grambler

You can inject it. Lots of folks have tried injecting with Italian dressing and seem to really love it. Could also be just a bland piece of meat.

nolaegghead

gorgeous.  Look up "pulled pork finishing sauce recipe".  This sauce give the inside FU-LAV-AH.

Smokin_Trout

You can mix in some rub after it's pulled.

Little Steven

I just chop up the bark and mix thoroughly.

nolaegghead

Little Steven said:

I just chop up the bark and mix thoroughly.

For that reason, it seems I can't make the bark salty enough.

Little Steven

I meant to say I chop the bark to a small dice.

SmokinDAWG82

Looks good and appears you have a nice smoke ring. You can chop it all up and mix it to get that smoke flavor all through.

vol_fan

Thanks for the suggestions, I don't know why I didn't think about chopping the bark up better and mixing it in more. I may try injecting as well and see how we think that stacks up. Thanks again everyone.