I usually smoke pork butts fat side up and foil at 165 and finish in the oven. This time I decided to smoke fat side down and leave in the smoker unwrapped for the entire time.
Coated the butt in Jeff's rub and wrapped in plastic while I got the MES up to temp (240) and lit the AMNPS with 2 rows of pecan and apple pellets.
Placed in fat side down for about 9 hours. The smoke lasted for 8 hours. This seemed to create a better bark than foiling and did not dry out.
However the bone end did not cook as fast as the other end.One was falling apart and the bone end did not pull as easily. Not sure why. But it still turned out good!
Thanks for looking. Mike