First slow cook - wait on temp probe

i've never used any sort of automated temp probe and cooked dozens of butts, usually overnight or while I'm at work.  Just make sure you have a stable fire somewhere in the 225-285 range on the dome thermometer, and let 'er go.  I'd do my first thermapen check on the meat around the ten hour mark.  Have had butts that size done in as little as 12 hours and as long as 20 depending on the temp the egg settled in at.

just test your dome gage in boiling water for accuracy and cook at 250, start checking at 10 hours, will probably finish up by 14. even the thermapen is not needed, stick it with a butter knife or skewer and when it slips in with hardley any resistance its done. pulled pork was my first cook, very easy, when i first started hamburgers on the egg they were lousy for the first few tries

I had a hard time learning how to achieve and keep a low temperature cook when I got my 1st Egg. Once I felt confident about keeping a steady low temp, I decided to do my first over nite butt, and use a Maverick therm w. probe and remote alert. I rapidly learned that the remote set-up wasn't necessary if I was willing to check the temp every 4 hours.

I don't have a problem waking once a night to check temp, but I suppose many people would. FWIW, once I had learned temp control, most mid-nite checks were just a re-assurance, there was no adjustment necessary.

Over the past year or so, many people have been doing "turbo" butts. I had earlier read about competition cooks that did their butts around 350F. I was dubious, but have reasonably good results, and others here have reported fine results. At that temp, a 7 pounder could/should be cooked within a daytime. Still would need a few checks to inspect the temp, but nothing too burdensome.

FWIW, I've noticed that after the 6 seconds or so it takes to insert a thermopen, and get a temp reading, the dome temp is back up in 5 - 7 min. Slows the cooking some, but not too much for me.

I wouldn't push the Shoulder back a week or two.  The first low and slow or two are great learning experiences.  You will probably have it figured out before the 14 hours is up.  It is hard to screw it up as long as you get the internal temp to 190 to 195 before you pull it off.  BTW ,  you are looking at about 1/2 inch opening on the bottom vent and the daisey wheel swung open 1/8th inch on the top vent of the XL for 230 to 250 degrees.  That much more closed than I would have ever guessed.  Good luck.  Set the expectations low and everyone will be pleasantly surprised.