Common temp I run these things at is 260.............even 275 is not really harmful........
You may get a slight bit more shrinkage at the higher temps, but not bad ~~>
Dome temp
can be a little different, sometimes by quite a bit, if you have a little oven therm, set it by the meat as a double check......
07:07:59 AM ......"OK, I jumped into the deep end this morning"
07:56:04 AM ......."Butt is not on yet."
Dive !!!! Dive in !!!!
08:03:12 AM ......."I went ahead and put the Butt on."
Ok.....good !!!
I don't sauce this stuff at all, just pull & mix the bark all thru.......you can sauce if you like.......
Don't mess with mopping, just splatter the sauce thru & mix in when you pull.......
Do a bunch of these & then decide if you want it mopped thru the process.....by then you'll know how they / you / your cooker works with all this......