I've got a pork butt question for the experts. Put the 7.5 lb roast on yesterday around 4 pm and maintained a nice low and slow @ 225-250 dome until I went to bed around midnight. Standard indirect plate setter set-up. Woke up to check at 5:30 and my dome was about 215 and the internal read 152 - I was pretty groggy so I opened the wheel ever so slightly to increase temp and went back to bed. Got up at 8:30, my fire was out and my internal was down to 135. By the time I got the fire going again internal was 122! I've got a fire of about 275 right now and I don't really want to get much higher than that. Am I proceeding correctly in trying to bring it back slow, or would I be better served to crank the temp to 300? Am I risking any spoilage issues? I'm not really on any timetable, but I imagine pork sandwiches will be for supper, not lunch. Any advice? Thanks in advance and sorry for the longwinded message.