Pork Butt Cook

[Steve W (Weave)]

Hey guys...Read the forum regularly and learned a ton so thanks!
Getting ready to do a pork butt on my WSM for some good eats while we make bacon on my neighbors smoker and Ive got a question.
I recently started foiling the water pan and have gotten to like the results, ease of clean up etc but have yet to try foiled pan on a long cook like a butt.
Anything I should prepare for? Different approaches? My butt cooks usually go long and Im in the 17-175 range and Ill foil unitl about 195 and then pull and rest in a cooler.
I use Chris L's injection and whatever rub I settle on at the time.
I'd like to see if maybe this time I dont foil until the rest, will i still get good bark? Anything to handle differently on a butt cook with no water versus water?

Thanks guys!

 

[Earl D.]

I have been cooking pork butts hot & fast, 300-325 degrees. I leave the sugar out of my rub so it doesn't burn. No foil during the cook. 8-9 LB butt takes about 6 hours.

 

[Steve W (Weave)]

Thanks Earl.....I'm almost ready to try that but for this instance Im not ready to experiment...Ive got a handful of guests that are salivating for the recipe that I served last time. I can't disappoint!