I've always been hit or miss with pulled pork and am looking for some feedback. Specifically relating to pork shoulders and using a "no foil" method, do you guys have smoke produced during the entire cook, or just part of it? My biggest concern is to get too much smoke into the meat and ruin it. A lot of times, however, I will undersmoke it and I rely on my sauce to "save" it. Also, I was wondering on your thoughts on types of wood. I've had success with hickory, but I see all the time that people use applewood with pork, but I just never seem to get enough smoke flavor into the meat with applewood.
Any feedback is appreciated :)