I just did a "butt" yesterday. I inject it with apple juice, rest it in the fridge for 3 hrs in a large zip loc bag, out of the fridge ,into an aluminum pan, discard the marinade, cook 3hrs in the pan at 250-275,out of the smoker , spray lightly with apple juice, pour a small amount of apple juice in the pan(enough to cover the bottom)cover pan and butt with foil ,back in the smoker for approximately 5hrs. you need to watch the internal temp at this point ,I use a probe with a digital external read. When the butt gets to 195-200 degrees I take the foil off,mop it with a hog glaze, and close all the vents up, this will hopefully start the glaze to caramelize
while the butt rests!!!The pan is a great method to try because the meat gets a smokey flavor while it cooks in its own juices!! The 195 -200 temp starts the process of rendering the fat to liquid !
LETS DD Mau