I picked up a 9lb'er to make in my UDS. Since I built it, I've made about 4 fatties (jap and cheese, the GF loves them), and tons of plain sausage links as that's one of my favorite BBQ things. Tell me if this sounds ok. I'm going to get the butt out tonight and cover it in mustard and just plain brown sugar, and then seran wrap it until Sunday morning. Is that too long to wrap it? I don't know if I will spray it or anything as I would like to keep it cheap and easy the first time. Any recommendations?