Long time reader, first time poster.
Put my first Boston butt on the LBGE about 20 minutes ago. 7.3 lbs bone-in. Shooting for 250-275 degrees for11-13 hours, using soaked apple chips. Covered it in yellow mustard and then rubbed with Everglades Cactus Dust. Wrapped in saran wrap overnight. I tied it because I didn't know how soft it would get.
The challenge for the morning is the outside temperature. Currently is 31 degrees and sunrise isn't for another hour and a half or so. I brought the plate setter in with me last night so it wouldn't have to warm up from being frozen as well. Took a bit to get the dome temperature stabilized, but last check, it was holding at 260 degrees. I wish I had remote temperature monitoring as I'll being in church for hours 4-6 of the cook. I'm sure God would understand.
Updates to follow.