I smoked four pork shoulder blade roasts today in my NBBD. Just did a simple
pretreatment - CYM, seasoned salt, pepper. The first of the four is done already
and I have already pulled it. It pulled OK, had a nice smoke ring everywhere on
the outside, but ya know, I was somehow hoping for more flavor. Now I'm
wondering about adding flavor when I serve it. I have seen a mustardy coleslaw,
and I have seen a vinegar sauce recently which had way way too much sugar for me
(I'm diabetic). I don't want to drown it in supermarket BBQ sauce.

Anyone have any suggestions or ideas?

Thanks for all your help already, this was my first time using the old New
Braunsfels smoker and it worked great although maintaining the temp was a
little tricky.

Grant Erwin
Kirkland, Washington