First overnight pork butt cook on my offset-here's everything that went right and wrong.

Finally pulled the trigger on an overnight cook this weekend after months of watching others do it. 8.5 lb bonein pork butt, trimmed off most of the hard fat cap but left about a quarter inch to let it render down nicely.

Rub was simple: kosher salt, coarse black pepper, garlic powder, smoked paprika, and a little brown sugar. Applied it about 18 hours before the cook and let it dry brine in the fridge overnight.

Wood was a mix of hickory and apple chunks on my offset. Ran it between 225 and 250 for the first several hours, which was harder to maintain than I expected around 2am when the tiredness hit. Temperature crept up to 275 a couple times but I managed to pull it back.

Total cook time was about 14 hours. Wrapped in butcher paper at 165 internal, then pulled it off at 203 and rested it in a cooler for 2 hours.

The bark came out incredible, genuinely the best I've done. The only issue was a slightly dry section near the money muscle, probably from that temperature spike overnight.

Tending an offset at 3am is a different skill entirely. Would love to know how others handle overnight temperature management, especially those without a fan controller. Any tips?