I'm planning on cooking 2 butts, 9 lbs each tonight. Should I remove these from the fridge ahead of time to let their temperature drop before putting in egg. I'm planning on 250 dome temp for about 16 hours, though I have the maverick to tell me internal temp (assuming this maverick is not a lemon, like the first one I had).
Planning to apply dry rub about 6 hours before they go in BGE. Should I apply earlier, later?
any other advice? I've only done this once before.