Okay folks, tonight will be my first overnight cook: a 7.5 lb butt. Target chow time is 6:00 pm CST tomorrow. Any assistance in helping me nail this butt is appreciated.
-I'm thinking about going 275 dome (no grid thermo yet) and planning on 1.5 hours per pound.
-At that temp, if I put it on at 3:00 am, that should give me plenty of time to spare if I run into trouble. If I finish early,I can just foil and cooler it. Logical?
-As advertised in other threads, mustard, DP, and not planning on injecting. Should I?
Any thoughts, tips, guidance, and/or off color jokes are appreciated. I'll post pics along the way so you can share in the glory that you helped create.
Amateur Egger; professional rodeo clown.