Agree with all but I always glaze it when I take it off at 199 and put it back on til 203 so that glaze sits in nicely. I started mine today at 11am and still sitting here at 10:30 waiting for it to hit the temp I need haha that apple cider vinegar sounds like a good twist, I spritz it with red wine vinegar mixed with some water. Might try your way out next go around
Put a pork but in the oven and one in your ZGrill or pit boss. Cook them both at the same time. And you will think the one out of the smoker is waaayyy better
It also helps quite a bit to add a smoke tube. I have smoked a brisket on my zgrill without a smoke tube and it was really good. Nice flavor. Next one I used a smoke tube and it was much more smoky
