I smoked a 6 lb. butt @250 degrees in an aluminum pan, with a water ,vinegar, and apple juice mixture in the bottom of the pan. Just enough to cover the bottom, smoke 3 hrs. uncovered spritzing lightly with apple juice every 25 mins. The water in the pan ,mixes with the pork juices, and keeps the apple juice from burning. After 3 hrs. I cover the pan with foil and cook another 4-5 hrs. with an internal temp probe in the butt.I remove the pan from the grill when the internal temp gets to 195 degrees'. I made a glaze from 1/2 jar of apple jelly, you can thicken the glaze by using more apple jelly,1/2 cup of light kayro syrup, and 1/2 cup of "Blues Hog Tennessee Red" sauce. The mixture has to be blended together and mopped on to the butt. I then place it back in the grill without the foil cover ,close off the air openings and let it rest and glaze at the same time. Once the internal temp gets to 195+ it will render the fat to liquid. You can order on their site @Blues Hog BBQ .com . I then pull the butt apart and pour some of the hot juices over the shredded pile .Im going to the store and buy a shoulder right now!!!!! If you want a really dark bark on the pork, apply the glaze a little sooner ,maybe when the internal temp reaches 190 degrees................................. Happy 4th of July to all God Bless America!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!