I did my first overnight cook last weekend. Bought a 6 pound pork butt and let it go at 225 with some cherry and mesquite for about 10 hours. I should begin by saying that it was incredible. I had people over, and I made pulled pork sandwiches (see pics below). The compliments were pretty lavish. It turned out far better than I thought it would. Rubbed the meat with Dizzy Dust prior to cooking, and served it on a bun with a slaw recipe I found on Naked Whiz (best slaw I've ever tasted actually). Anyway, it was a resounding success; nonetheless, I do have a question. I was having trouble dialing the temp in when I started. I thought I had it stable at 225, but then it started dropping to around 200. I compensated for the drop by opening the vent, but then it shot up to 250. I finally got it back down to 225 and let it sit there for about 20 minutes before declaring it stable and going to bed. When I woke up the next morning, the temp was at 300. Like I said, the food still turned out spectacularly well, but I'm curious, is that kind of a temperature increase expected on an overnight cook? If not, how do you avoid it? Any help would be appreciated!