How much smoke is hard to say because nobody knows but you how much you like. I pretty much throw smoke at it every so often for the whole cook except when it's foiled. As for not wrapping, that's the only way I know to get it tender enough for pulling, which is all do with butt.I also wrap the foiled butt in towels and rest in a cooler for about an hour. Maybe you're planning to slice? I think you could put it in a pan from the get go so it could sit in it's own juices. You just wouldn't get smoke on the bottom, but you could always turn it. If you're using a pan, I think you should at least put foil over the top when you're done with smoke. Have you thought about injecting it with something?
It's mostly trial, error and learning experience, brother. Good luck and have fun!
BTW I've never pulled anything out of the smoker I couldn't eat [emoji]128513[/emoji]