here you goLooks good. Where's that mac recipe?
Hmmm i've done non foiled 2 ways... vertical smoker (uds) but it's a moist heat.
1) i've placed it on a broiling type of rack with chicken broth in the pan ...fat cap up with this method. The last few hours i remove the pan and flip the butt.
2) i've also just went fat cap down which tends to shield from the direct heat.
Every smoker is different so one persons method might not be good for your smoker. Like i said my smoker tends to be moist anyway (no water pan)
Every butt has it's own temperament, i am discovering. I think fat content, connective tissue content etc. all play a role in retained moisture. I have only been at this smoking thing 4 months, and am far from veteran status. Look around and listen to the pit vets in here, and believe me you will be astounded by the amount of info. I'm only sorry i got into it so late in life. Would have been nice to have gotten started when meat prices were not so out of hand. [emoji]128546[/emoji]
Congratulations!! The butt looks Great!!!
Here's another method you might want to look into:
http://www.smokingmeatforums.com/t/...mmed-butt-wet-dry-smoke-chamber-q-view-method
And an article that describes it in depth:
http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats
I have adopted this method to most of my meats and it has really taken them to a whole other level!