My first pork butt.....am I doing this right?


 
Andrew, please forgive my forwardness, but to be frank and earnest, good pork shoulder bbq is not all about the bark. Heck, in most restaurants 'round here, you've got to ask for bark pieces....and I even live in Tennessee!

Now having said that, IF the meat pulled and tasted like the outside looked, you done GOOD.
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If it wasn't up to your expectations though, that's ok, too. That gives you an excuse to just try again, and that's what bbq is all about. It's not rocket science, and there's no secret to making good pulled pork, either. Give a pork butt enough good smoke, heat, and time....and not too much of any of those, and you've turned one of the cheapest and toughest parts of a hog into BBQ!

Again, looks good from here!
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I like a good dark bark. Hickory and oak burn slower due to being hard woods and wont turn meats dark as quickly. Fruit woods and pecan are softer and darken meats more quickly.

Rubs with higher sugar contents caramalize and turn darker. If dark is your goal, these factors can help get it darker.

As with anything you read on here, its all personal preference and opinion. If it tastes good...Eat It!
 
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