Pork Shoulder turned black after smoking

[zwiller]

+1 Heavy white smoke will actually form creosote like OP was worried about. First time I ever heard of that smoking technique before.

 

[Bearcarver]

In my opinion, the more "Light" Smoke the Better.
I keep my AMNPS going at all times, unless I'm in the foiling stage or holding until meal time, but I only do "Light" Smoke.
However even a short time of "Heavy" Smoke can be terrible, no matter what color it is!!!
By Heavy I mean when I look through the window in my MES door, and I can't see to the back of the smoking racks, it's too heavy!!
BTW: You don't need Heavy Smoke to get "Dark" bark.

Bear

 

[SmokinAl]

That dark thick bark is where all the flavor is, & when you pull the pork & incorporate the bark all through the meat it is what makes people come back for seconds. We like thick bark & never wrap a butt, UNLESS we are running out of time & everybody is hungry then a quick wrap to get it to temp is what will be done. A good finishing sauce is a MUST too!
We use SoFlaQuers, but there are several other ones on here & Chef Jimmy J has a good one too.
Al

 

[clttiger]

That dark thick bark is where all the flavor is, & when you pull the pork & incorporate the bark all through the meat it is what makes people come back for seconds. We like thick bark & never wrap a butt, UNLESS we are running out of time & everybody is hungry then a quick wrap to get it to temp is what will be done. A good finishing sauce is a MUST too!
We use SoFlaQuers, but there are several other ones on here & Chef Jimmy J has a good one too.
Al

SoFlaQuers is my go-to finish sauce, its phenomenal. I have only wrapped once to speed it up but prefer not wrapping and not spritzing.