On my RecTec I'm cooking an 8 or so pound Pork shoulder and want to get a heavier bark, but still keep it moist. Normally I cook it for several hours then foil it for a couple more. (FTC method). Generally rub it with Worcestershire sauce and my home made rub. Basically the 321 approach cooking at 225°. But now I have a larger roast than normal.
Thinking of rubbing with maple syrup & my own rub, ,cooking at 225° for about 3 hours (IT of 175 or so), foiling it for 2 more, to maintain the moisture, then placing back on the grill, not in the foil, but open, and upping the temp to about 325° for another 45 minutes to an hour to get my bark.
Any thoughts?