I cooked for a crowd this past weekend and did something different with my pork butts--I trimemd them judiciously, then foiled at around 175 internal temp. They turned out great, and the foil retained quite a large amount of drippings.

My best yet--great flavor, good moisture, and noticeably less grease.

Anyone else bother with trimming and foiling butts? FYI, I foiled just because I was adding a brisket to the smoker along with fresh wood. And I didn't want the butts to absorb more smoke. The results were great, though.

For comps,most folks do a little trimming-but the Cookshacks are such moist cookers that most don't foil.

Also,butts have enough internal moisture that they don't need it.

The foil can speed up the cooking,but usually sacrifices bark texture.

Yep,foil-or even a paper bag, can keep from laying on too much smoke.

Yep! Usually trim a good deal of fat from butts. I've never over-smoked a butt (too much smoke). The butt is one piece of meat I keep trying to add more smoke flavor to. Haven't peaked out yet.