11.5lb Bone-In

Today, I am going to embark on my first *true* overnight cook. My belt has one failed attempt under it. Last year, temps magically went from 200deg to 360deg whilst snoring, despite having regulated the temperature for almost a full 4 hours before laying my head down that night.

Tomorrow, the @sofakingbald family will be savoring each bite of their juicy pork tacos, courtesy of a large BGE, Adjustable Rig, a fresh 11.5lb bone-in from my local butcher here in Arlington, Texas, Applewood lump chunks, and Rodak's coffee rub (Mansfield, Texas). The plan is to devour this pork at 5ish tomorrow afternoon, hopefully just in time to see the last two holes of The Players'. 

Coffee Rub is going on the mustard-coated meat today at around 3pm, then back into the fridge. The goal is to get the egg stabilized at 200deg for one hour prior to the cook, starting at 4pm. At 5pm, the overnight smoke will commence. Based on the previous experience, the grill temp will be checked every hour to ensure it is stable at 200deg.

Hopefully, by 4-5pm tomorrow, pics will adorn this post confirming and showcasing a successful, well-executed cook. Here's to a stabilized egg...