So I've had a super craving for pulled pork. And what other way than smoking up a butt and making it lol. I'm Following bears step by step instructions. I got the butt in about 40 min late, due to weather, I had to fabricate a chimney on the fly to smoke in my garage. Here are some pictures. I'm inserting the meat probe at 1140 AM EST. Then I'll go to next step. I put the meat on the rack with the fat cap on the top so as it cooks the fat will help keep the meat moist. Is that correct?