Bobieque
Low n' Slow (Me & the Food)
I've found for me that injecting prior is the biggest impact on how it turns out. I used to just have beef both, a bit of Worchester, and some bourbon but inject the hell out of it, especially the flat.I did a full packer. Louisiana pellet grill from Costco a few years ago, I'm still learning, the "point" is more forgiving because of the fat content, the flat I find tough to get right.
Took it off this morning and I'm ok with it, but the flat seems like it was dryer. The pork shoulder is perfect, much more forgiving.
I now got some type of beef competition injection I bought at a specialty store, but the above works just as well.
Hope this helps! Congrats on the Pork, that can sometimes be just as tricky!