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Great smoke! This shows that there is no one right way to smoke meat. Every one can take something from this experience that you need to do the best you can with what you have!
I think you're right with the higher temp for the tougher bark. We usually get to a high of 225-240 and get a pretty good bark. Last night we went slow & low with a high of 225, and I think we got what you call the 'melt in your mouth' pork. Juicy as heck and delicious, but I like the tougher bark better myself. Not to mention it keeps alot more flavor and adds texture. Looking good so far!