Psycho, I know just what you mean; thick cut of meat and not enough smoke taste in the middle. (btw, add smoke to your thread title, you leave yourself WIDE open for some "jab"
When I make pork butt for pulled pork I smoke the meat the same as usual, rest, pull and put back into pan w/juices and let sit overnight. Next day I re-smoke the pulled pork and add 1 part a.cider vinegar and 3-4 parts aj. I also add more seasonings, like Jeffs rub(gives good bbq taste).
It takes 2-3hrs to re-smoke and add "flavor", I've gone as long as 4hrs. Every 30-45min I pull out the pan and "taste test" and add more a.c.vinegar and aj and spices(extra garlic for sure). mix it up before or after adding more, I usually mix before adding. Just go by your tastes. It's good, and I always do my PP this way.
Just an idea.