Good morning everyone! I stopped by the local grocery store the other day to grab a couple things and they had a real nice fresh cut pork butt. His prices are typically through the roof. To my surprise he had the butt for $1.20 per pound for a 7 pounder. Decided to give it a try at that price. Here it is rubbed in mustard and covered in jeffs rub waiting for the smoker to get to 275-285. I found that when cooking with the UDS at high temps, I have to flip the meat about 2 hrs in so it don't char one side with direct heat. I decided to try something new this time to see if I can stop that. I took an aluminum pan and wired it to the bottom of the rack to guard the meat and to maybe catch some juices. Do I need to put some apple juice in the pan to keep it from burning the drippings and possibly add a weird taste to the meat? More pictures to come!