Thanks for the tips everyone. Did the cook overnight, and while not perfect, I would call it a success. I ended up putting the meat on at 10:30, then waking up at 3:30 to knock the ash and add some coals. I didnt have a perfect seal, so it was running ~275 when I went to sleep, and was still at 245 at 3:30, with meat IT at 185. About 20% of the coals were left so I added some more, but I didn't wrap since I was worried it would be done too soon.
The meat was still ~190 at 7:30, so I wrapped since it was looking kinda dried out, and it hit 210 (oops) within an hour! Never seen meat take off like that. It was probe tender, so I pulled it and wrapped it and put in a cooler.
Ate around 12, and it was a solid first attempt. The skinny end of the flat (last inch or so) was totally burned and not edible but the core of the flat was tender and juicy (for the flat), and the thick end (flat + point) was fantastic. It was a bit oversmoked and crusty, and the edges were burnt, probably from not wrapping until the very end and running a bit hot, but it was better than what I have done before with my electric. In hindsight, I should have wrapped at 3:30. Also, for some good tips on another thread for heat control, I had my cords for the probes coming out the side of the lid and could see smoke escaping, which meant bad seal.
Obligatory pics
The meat was still ~190 at 7:30, so I wrapped since it was looking kinda dried out, and it hit 210 (oops) within an hour! Never seen meat take off like that. It was probe tender, so I pulled it and wrapped it and put in a cooler.
Ate around 12, and it was a solid first attempt. The skinny end of the flat (last inch or so) was totally burned and not edible but the core of the flat was tender and juicy (for the flat), and the thick end (flat + point) was fantastic. It was a bit oversmoked and crusty, and the edges were burnt, probably from not wrapping until the very end and running a bit hot, but it was better than what I have done before with my electric. In hindsight, I should have wrapped at 3:30. Also, for some good tips on another thread for heat control, I had my cords for the probes coming out the side of the lid and could see smoke escaping, which meant bad seal.
Obligatory pics
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