Okay so I made an executive decision and decided to roll with a pork butt instead. Tonight I'm going to inject it then about 6am I'll get it on the UDS. I'll program my Guru to meat temp = 195 and pit temp = 225. I'll also set the ramp feature to bring the pit temp to 195 as the meat temp starts to reach it's finished temp. Then it will hold until I get home at about 4pm. Is there anything I'm missing here? It's a 5.5lb bone in butt.