This butt was a small 5lb Lean Generation bone-in. Four hrs brine. Eight hrs marinade. A coating of mustard and home-made rub. Then twelve hrs in the egg with the last 1.5hrs wrapped in foil as internal temp went from 180 to 195. First time I got the bone to fall out and pulled pork. Made some killer dipping sauce. Totally outstanding, and I owe it to you guys. For one thing, it never occured to me to cook it to such a high internal temp.