Describe 'How I do Pork Butt...' here...

I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do  the one hr, then insert the Probe).

I feel my use of wood keps enough moisture and pressure on the meat to drive the smoke into the meat somewhat(that chemical reaction to protien) , by not opening the lid , besides lengthening the cook each time you open up the lid.

So, here are some ehots of my Frostyballs cook :