Finished the Sunday Butt. 15 hrs total smoke time with no wrap. Pulled the Butt out of the smoker at 200 degrees. This was my second Butt. First one pulled it out around 190 ish. Big difference in the taste of smoke penetration and the fat. The fat cap was rendered in total. Little to no fat was left in the meat. Still plenty moist and the bark was awesome. So much better than the first one. Just need to have the time and patience for the additional smoke time.