Smoked a 10lb pork butt last weekend on my WSM and looking for some advice. Started out the same as I always do with the mustard and rub, then it sat in the fridge while I got the smoker ready. Once it was good I placed the butt fat cap side up directly on the grate. Smoked it with hickory at 250 for just over 12 hours. At an internal of 205 I pulled it off, then let it sit wrapped in foil in a cooler for a couple of hours. When I pulled it the meat was nice and tender. The two problems I ran into were that the meat was dry and the bark on the underside of the butt was too rough. Any help with this would be much appreciated.