I 'm preparing to start my first overnight cook tonight. I am going to attempt a Boston Butt. The recipe says to mop every hour or so. I have never had a problem with dry meat, especially butts, when cooking on the BGE.[p]My first question is should I go ahead and mop as the recipe says? Secondly, I am going to use hickory chunks for smoke. Is this a good idea or should I use soaked chips? Last but not least, tonights forcast is mid-high 30's. Is this going to affect the capability of maintaining my 200-220 temp.[p]I guess that I am looking for some assurance from the eggsperts!![p]Beers!
Wobbly Pops to ya,