Smoke your meat low and slow or hot and fast to get the desired colour on the bark. Wrap the meat in foil or the equivalent peach paper to cook down the flavours and tenderise the bark.
Add the glaze towards the end or even add some into the foil juice for maximum impact. Open up the foil 30-40 mins before pulling from the smoker and add layers of the glaze that tacts up and makes the meat such a sticky delicious affair.
Get all saucy and Glazed and Confused as you taste this for the first time.