I know. I’m a wimp. A grade-C foodie. I have to finish my meat in the oven. I can’t wait for the smoker. It’s not like I didn’t give it 8+ hours… There’s such a thing as over-smoking, right?

Actually you can over smoke meat. Hickory chips are usually the easiest way to get a bitter flavor. Since the flower pot is pretty tame there is little flame on the wood so the chips don’t actually catch. I like to wrap the meat in foil and then into a 350º oven for 20 minutes, until the temps is at 200. The juices giochi gonfiabili are all there and chopping it is a dream. I commit another sin in removing the bone from the shoulder before smoking and usually set up 3 or 4 chunks to cook. (Likely to some a bigger sin than the oven-finishing). Yes, the crispy parts are still crispy by the way.