I have only had Q from one whole pig roast, mind you, but I remember thinking that it had no smoke taste at all. It looked like it was very well smoked and pulled, but it looked as if the skin kept the smoke from penetrating. Since then, i have always prefered smoked butts and such.
It was at a wedding reception in Maryland and was catered by a guy with a great looking mobile offset rig. It sure looked like he knew what he was doing.
Did I sample a poorly smoked pig or is the skin actually a barrier for smoke? It sure keeps the pig moist though, I had to give it that.