I decided to break out the Pit Boss one more time for an overnight, slow smoked whole pork butt cook. The pork butt smoked for 13.5 hours at 250 degrees F until it reached an internal temperature of 205 degrees.

The fat cap on this pork butt was thick enough that I decided not to spritz it or wrap it. This is because there was enough fat to render throughout the entire cook and keep the pork butt from drying out.

The bark that formed was some of the best I've had.

In summary, the pellet smoker is all about convenience. You trade a little bit of flavor for the convenience of not having to manage a fire. Its a fair trade in my opinion.

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