Smoke butt diagnosis

[SmokinGumby]

Doing my first no-wrap butt without a thermometer, it's dead and I don't have a replacement. I put it in last night before bed, I put two water pans in so it wouldn't dry out overnight if the pan went dry...smoker runs at 230 or so, but it got down to 20f outside so I don't know exactly what the temp is inside there...well now it's 9 hours later and I've got no bark. It's looking pretty steamed. It's pulling back a bit, but the surface is pretty moist, the rub is not darkened or crusted at all.
The bottom water pan was almost dry so I pulled it out.
Should I pull the other one and dry smoke it for a few hours? I've still got 4-5 hours of planned smoke time before dinner...

 

[Johnny Ray]

I believe I would remove the other pan and let it go. There is enough fat in a Butt to keep it moist.
be sure to let us know how it turns out.
JR

 

[smokerjim]

As jr said I would pull the water pans, would also crank the heat up a bit, if you can wiggle the bone out easily it's probably just about done.

 

[pineywoods]

As they said I would pull the pan and try to keep the smoker running at 225-250 and pull it when the bone will pull slip right out

 

[crazzycajun]

Pull the pans and probe with skewer similar to brisket to tell getting close or the bone as others have said