Cooking Butts

are you seeking an answer from a general cooking perspective or specific to competition ?

Bark is overrated in competition bbq...

bark dont exactly win in comp bbq

i start in pan ""whats left of the fat cap" down. smoke dont penetrate fat anyway. natural juices that collect in the pan create steam that creates a moist product. it also gives you auj justo mix with sauce just before turn in :-D

I cook in pans now with a cooling rack in pan to keep butts from sitting in juices the whole cook. I wrap when I get the desired color and remove when they get to desired temp and they are already ready for the holding box. I sit the foil pan into a stainless steel pan and slide it in the holding box. Also, I remove fat cap from bottom of butt. I cook on a Stumps and it holds moisture remarkably great. Besides, why cook stuff you dont want to eat if you don't have to?