I had a 6 lb butt that needed to either be smoked or frozen soon. I had a ribeye roast that I was going to smoke the next day so I decided to smoke the butt while I was at it. I also decided to remove the fat cap as Mikey had done in a previous post. I trimmed the fat cap off completely. Rubbed it with a rub I'm working on and threw it in the fridge over night. Smoker temp was 250, woods were oak and hickory. Ready for foiling at 165. I'd say it's done, wouldn't you? Pulled and ready for bagging. There was a lot more bark due to the lack of a fat cap. The meat was just as moist. There seemed to be less fat throughout the butt and it seemed to be quite a bit easier to pull than usual. I would definitely do it again that way to see if it was a fluke, but I don't think it is.