Butt fat?

Did you let the butt rest before you pulled it on your 12 hour cook? I don't do what most would consider the "traditional" turbo method.  I cook a butt somewhere between 240* and 275* for the first couple of hours to let it absorb the smoke, then bump the temp up to 350*-375* until finished when I need to rush it. 

I trim a good portion of the fat cap off of mine, maybe leaving only an 1/8" of the fat. I always cook them with the fat cap up but I don't think it matters much. 225-250 grate temp for me and I always pull mine at an IT of 197 or 198 (seams to be the magic number in my experience) and FTC for NO LESS than an hour. Excellent results every time.

I trim off most of  the fat camp, and have started doing mine with the fat down on the grill.  Then when you go to pull, if anything sticks its fat and not meat.  As far as it being dry, remember a lot of what gives the "moisture" sensation in a butt is actually rendered fat and collagen.  In my experience if it seems dry, I pulled it a few degrees too soon before everything had a chance to liquify.  I generally pull at 205, and have never FTC'ed on my best ones. Just let it sit for 10-30 minutes loosely tented with foil then pull. When I'm in a rush, I put it on at 275, once it is about an hour into the stall, I bump it up to about 325, and once it is about 180-185 IT, push the temp to 350 to finish.  Never foiled and turns out great every time.

Also, a great trick I've found if it seems a little dry when you pull it...  melt some butter, mix in whatever rub you used, a dash of hot sauce, and a little honey, then pour it over the pulled meat and mix it in.

Sounds like you've got the game plan right.

I personally like 275-300ish until 160-170 and then once I foil I'll crank it up to 350. You will pretty much lose your bark though.

I love cooking butts. But at cooking two packs and I'm really the only one that eats a lot of it at my house, the food saver snack packs last a while!

Sounds about right, could be a little shorter or a little longer depending on the hunk of meat

let the Pork speak for it self you spent all this time smoking it for what to drown it in sauce me I would serve it up like it is  with sauce on the side 

@CANMAN1976 - I was expecting some not so flattering pictures based on the tread title...

Eeeeewww! Now that's what I expected... not what I wanted to see but what I expected....  Carry on.

I like to trim the fat cap to 1/4-1/8". Fat cap up if I'm going indirect, fat cap down if not. In the egg I usually end up fat cap up. Fat cap down works better in a cooker where the fire is further away (like my drum smokers). Basically, you want a shield between the meat and fire, whether its a diffuser of some sort or the fat cap. I don't sauce the pulled meat, but serve it at the table. 

I vote Bad Byron's. I trim the cap and do that side down... This time going 250ish for a few hours then bumping it up to finish. Also scored the butt this time as well...