I keep reading about how important it is to never hardly open the door, but dont you need to check the butt, replace lost water and low charcoal and maybe even spritz or turn the meat? Also wondering if anyone has tried smoking the meat for a while then applying the rub for bark? Or, what about cutting down a butt to be half as thick to speed cooking and getting more bark per bite? I have a Brinkmann (R.I.P.) gas smoker but use charcoal with a gas assist just to get it fired up.