I usually wrap when doing pulled pork, but timing of a gathering today lead me to try my first overnight no wrap. Meat Church Honey Hog for the rub. One a little under 10lbs and one almost 11lbs. 250 for 12 hours on the smaller, then I had to bump up to 275 for 30 minutes then bump to 300 for another 30 to get the big guy done in time. They were good, but I think personally I prefer the wrap. Good smoke and bark, but not as juicy to me as wrapped. The fat cap (that was cooked down) was a peel off crispy chip.

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Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
I never wrap when cooking on the Egg. But like a brisket, I like to wrap and rest after I pull it off the Egg.
Your butts look perfect.
It amazes me, how many people do not realize how the future works.
2 Larges, 1 XL, Rockin W Smokers gravity fed unit, KBQ, Lang 36” offset hybrid with Chargriller
The Grocery Cart
Pinehurst, NC
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
Floyd Va