Doing my first-ever pork butt today. On the pellet smoker at 225 with a 12" Amazen tube for supplemental smoke, fat cap down. Rubbed with some olive oil and Pitts and Spitts Ultimate Rib Rub.
I am second-guessing my choice to leave the fat cap on, as I'd like as much bark as possible. Decided to spritz once at a couple of hours with a little apple cider vinegar. Planning on pulling and wrapping at 165 and start checking for done at 195 with a bamboo skewer...
Here goes nothing! :-)
About 2.5 hours in. Temp is around 105.