I have grilled for many years, but I've had little experience with slow, smoke cooking. I just built a UDS and cooked a 7lb. butt. Cooked it at 225-250 for 5 hrs. to 190 inside temp. I pulled it and rested it in an ice chest for 1 hr. and bone pulled out easily. It seemed to have too much smoke, somewhat smutty. It was tender, and tasted great, but a little dry. I wonder if I should have used a water pan set up? (Of which I'm not sure the purpose of) Should I have used the 3-2-1 method. I cooked it with the fat side down and wonder if this dripping heavily on the coals caused the smutty smoke problem?
Any help will be appreciated and thanks,