So, I have either neighbors coming for dinner or a trip to a housewarming party for a coworker of SWHBO tomorrow. I definitely have in-laws coming into town midweek, so they can go to a kindergarten celebration for SWHMO Jr. on Thursday.
Added up, it leads me to having two 7.5 pound butts on the egg for my first overnight cook. One has Bayou Dirt (local rub), one has plain kosher salt and ground pepper.
Now, have I had more red wine
than is necessarily recommended for somebody trying something for the first time?
Regardless, the egg has been sitting at 260 for about an hour. It is loaded with WGWW and a good bit of pecan and apple wood for smoke, and there is a drip pan filled with 2 beers, plenty of water, and Todd's Dirt.
I will update in the morning. For all those who have posted while I'm trying to get this straight, I apologize. Please see red wine levels, as noted above!