jaynik
Smoking Fanatic
I think some more bark will help. The outside if smoked well will mix with the inside meat as you pull or chop to distribute the smoke taste. It won't be as smoky as something like ribs or a thin piece of meat. You can't just eat the inside meat to get the smoke flavor.
The finishing sauces and all that are good, but the smoke flavor you're looking for will come from the bark. I don't put a whole lot of merit in the sauce.
You might also try to use more wood to get more smoke flavor. One last trick that helps sometimes is to pull the meat, then put the pan in the smoker for a little bit to get that little extra smoke flavor. (I do this a lot when I've reheated butt.)
The finishing sauces and all that are good, but the smoke flavor you're looking for will come from the bark. I don't put a whole lot of merit in the sauce.
You might also try to use more wood to get more smoke flavor. One last trick that helps sometimes is to pull the meat, then put the pan in the smoker for a little bit to get that little extra smoke flavor. (I do this a lot when I've reheated butt.)