Rather plain tasting. We scored the meat and rubbed in the salt and liquid smoke, then "marinaded" overnight in the foil. When we baked it, we put some water into the bottom of the pan so the meat wouldn't dry out. The meat was tender, but there seemed to be no flavor in the meat. So, we took the remaining juices from the pan, added some more liquid smoke, and poured it over the pulled meat.
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