So, I am about to smoke my first pork butt. I am originally from eastern NC and missing my pulled pork sandwiches, which was the biggest reason I got my smoker. I am still trying to learn how to smoke, so I am considering cheating a little as I get a feel for maintaining temps. I planned to smoke this to an internal temp of 165 degrees and then foil it to speed up the process until I get to the 200 range. My question, by doing this, am I really going to lose a lot of the taste that comes from the extra time on smoke and thicker bark? Just trying to avoid that stall and cut down the time. Here is what I got so far, prepped and resting in the fridge. Intended to start it in the morning, unless foiling it is a bad idea. If so, I will fire it up about midnight tonight. Thanks for the help! The sauce is the traditional eastern North Carolina, vinegar/hot.