Liquid Smoke?

[BDeRo82]

u could always inject the meat with something else, and that way getting the flavor that u want into the center of the meat. a nice smoked beef brisket always tastes good. pork is still one of the best things to smoke.
pork shoulder=shredded pork sandwich=wonderfullness

[bigwheel]

Yeppers..I seen it the first time. Great advice on the butterflying. Never thought of that one. I try to do a similar proposition only cutting the butts in half. Gets more surface area exposed to the smoke and gives much more yummy Mr. Brown outside meat and less of that old wet and nasty Mrs. White which haunts the interior. Yall also sure right on trying to get smoke to penetrate to the interior of a large chunk of meat..it just aint gonna happen. Now I have heard rumors of folks shooting up meat with Lquid Smoke with good success but aint never tried it personally that I can recall. Now used to use a little in my chicken brine and at least didnt seem to hurt it none. Now whether it helped I aint sure.

bigwheel

Originally Posted by foodpump

If you re-rad my first post, I stated that the best way to impart smoke flavor would to be to butterfly the large piece of meat. That is, to make a cut down the middle, fold it open like a book and smoke it. Then roll and tie the piece of meat back together and cook as per recipie.

I frequently do this with pork butts and necks. I also use the oportunity to put a stuffing (dried fruit, herbs, carmelized onions/oil cured garlic) in before tying and rolling it back up.