So I'm 13 hrs in on a low and slow. I've said it before and will again. I can't believe how well the egg holds a steady temp. I stabilized at 235* and went to bed. I haven't touched the vents since. I injected the 10lbs. Butt with garlic and herb dressing spread some mustard on the outside and put a little bit of S&P. then a bit of Cajun spice. Looks and smells great. IT temp is 177* and it should be ready for a 2:00ish meal.