Pulled Pork w/ glazed bbq sauce

maybe you should butterfly the shoulder to a somewhat uniform thickness, apply rub, cook til thru the plateau, then add glaze.

this way you would get lot more surface area to apply rub to.

SouthD it sounds to me as though you're trying to mimic Chinese BBQ Pork...not so much flavor wise but increasing the ratio of tacky sauce to meat. If so, lcubed probably has the right idea.

You can give your original idea a shot but my guess is the meat would dry out quite a bit, leaving you with a chewy-gooey mess.

One final thought, Google a couple of Char Siu recipes (Chinese BBQ Pork) and substitute your rub and sauce for the Chinese element. It's more about the size and timing of the pork cook.

Hope that helps.

Smoke your sauce.

If you try to double smoke pulled pork like that it will just dry out and won't be a good end product.

You can always try it, but if you put already shredded pork back in the smoke for the smoke time AND the 280 to carmelize, then it's a dryness disaster.

I like Max's idea. If you want that test, go with his and icubed's idea.

Thanks. I thought it would probably dry out.

One tag on to the good cooks above is buy boneless country style ribs when on a good sale and then you will be starting Max's suggestion.

Seems like maybe Paul Kirk in one of his cookbooks does these and QSis-that cooks with drbbq up in New England, does these.