285198 Sun May 14 19:53:07 -0700 2006 3 31 Home Cooking 0 1526631 A few weeks ago I posted a belated thanks to Will Owen for his genius pork shoulder preparation. Only today did I go back to that post and see there were questions! To those who asked: --Leave the foil on while cooking the pork shoulder. --I set the temp to 350. --I used straight-ahead Liquid Smoke brand liquid smoke. I really hesitated to use this product, but I absolutely cannot quarrel with the result. This was some excellent pulled pork, and never in a million years would I have guessed that it was made in my oven with Liquid Smoke. I have been caught up in a time-consuming career change and so have been missing my favorite website, but I am hoping that will be changing soon, just in time for the renewal of ice cream season! Sun May 14 19:53:07 -0700 2006 0 LindaMc 1 1526695 So good to see you posting...even if it isn't as often :) My store carried only Wright's Liquid Smoke. They had Hickory and Mesquite--I bought both. Any idea/guess as to which works best with this preparation? Mon May 15 11:02:59 -0700 2006 1526631 0 Funwithfood 2 1526724 I would be VERY careful with the mesquite and would think the hickory is much more "authentic" in flavor desired, IMO. Mon May 15 13:37:27 -0700 2006 1526695 0 Tom Hall 2 1526767 I would go with the hickory--it seems more traditional. I went easy on the Liquid Smoke and the pork was not overwhelmingly smoky--or Liquid Smoke-y--but it did have a nice suggestion of woodsiness. The leftovers freeze very well in ziplock bags, too, for a quick BBQ fix anytime. For those of us without pits, this recipe is a godsend! Mon May 15 16:25:37 -0700 2006 1526695 0 LindaMc