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I don't know if this is a failure or not. Went by my BGE dealer. Ask about a boneless pork roast 3.5 lb. This was there instruction.After using the ultimate roast rub put it in a vrack direct dont allow the temp to rise above 250. Go 2 1/2 hrs then wrap in foil shut down the egg and go to bed. I did this. Did the foil about 1;30 am shut daisy down and left mabe 1/32 crack in bottom. At seven the foil came off and it smelled great looked great but when I took my electric knife to it it fell apart. It was standing in juice in the foil. It is so dry there is no way to eat it without some sauce. My wife stubbles out of bed from the smell and says taste great but pork roast is always dry . Is it always dry??? This almost like too done it crumbles. I know some will be shaking their heads at this post but I'm still only 3 weeks old with the egg. Comments appreciated. Uncle Dave