I don't think the type of pit really matters. It all depends on cooking temp, weight of the butt, bone in or boneless, and how long it decides to get stuck at 160°. You really can't control how long it gets stuck unless you wrap it.
I wrap them and can count on them being full of juice and on time. I cooked 1 yesterday for example I put it on at 7:30am wrapped it at 12:00 and it was at 201 by 2:00 pm. I left it in the cooker as it cooled down, while I finished my day at work. I put it in an cooler at 4:00 to take home, an hour later, the bone pulled right out and there was so much juice I couldn't use it all.
I'll stick with that plan.
jm2cw
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Guys- thanks for the advice. I cooked them for about 10 hours with no foil. They were very moist and starting to pull apart when taking them grill the cooker. Interal temp was about 196 degrees. I threw them in a cooler for 2 hours before I started to pull them. Nice and juicy when I was pulling them.