I've been searching around trying to find some source of information on this topic. I have been unsuccessful, so here I am posting for help from this great community. This Saturday morning, I'm looking to do a 5 lb-ish pork butt on my Old Smokey and I'm trying to see how, if at all possible, to get that signature burnt bark on there. I've only done 1 butt in the past and it was sliced and not pulled. I didn't research or read anything on how to cook it, so it came out just OK. Definitely no bark. Please help!