Sounds like you got a good one. I prefer the ones that are a nice pink color. A good fat cap or still with the skin on. I'll put skin/fat cap side down to protect from the heat. It seems you do low and slow too, this has always produced me a fine butt. I wrap at about 4 hrs in and at that time put the fat on the top to let the moisture drizzle through the meat.
Char-Broil offset, Lang 60 Deluxe and a 60gal compressor tank RF smoker in the works
Pign' Out BBQ competition team
I'm officially a ZERO
Hoping one day to become an official IMBAS Certified MOINK Baller