I was inspired to smoke a butt without foiling by Eric (forluvofsmoke). I have always foiled at 165, but this time it's staying in the smoker unfoiled till 205. I crosshatched the fat cap ( normally I would just trim it off, but since I am not foiling I wanted to keep some fat on. Here's a shot of the butt ready for the rub. Next the mustard. Next the rub. Then in the fridge overnight & in the morning a good coat of brown sugar & in the smoker. Put it in at 6:30 this morning, it's now almost 4:00 PM & it has been stalled at 168 for almost 4 hours. We were planning to have PP for dinner, but may have it for breakfast instead. Will update as soon as this sucker starts to move along.