My typical smoking method for pork butt is fairly common. I would crank up my Traeger to 225, rub down my pork while its preheating, throw it on and spritz every hour until it hit 190 then foil. Doing this gives me some fantastic results, but a very soft skin - no bark. After getting some hints and motivation from bamaboysmoker, I set out on a quest for bark.
My new setup - I rubbed the meat the night before with "Plow Boys Bovine Bold" and wrapped it tightly with plastic wrap. The next morning I set my smoker to 225, inserted my probe and threw the meat on the rack. From the time I threw it on, until the time it hit 190, I didn't open the smoker, took 11 hours. I will have to admit that it was tough. I was scared more than anything that it would dry out and be terrible. Once the butt hit 190, I pulled it and wrapped it to rest. I have to say that this was the best pork I have ever had. It wasn't exactly what I wanted, but it was the closest thing I have seen to the thick charcoal smoker crust I have drooled over. I think the next time I do it, I will kick the heat up to 275 and see if I get better results. Anyways, cheers and happy smoking!
P.S. I would love to taken a picture of the meat pulled, but a combination of the meat sweats, baseball and LOTS of Corona I didnt get around to taking any.