Well, here's how it turned out. Filled the fire box to about halfway up the fire ring with Royal Oak. This is my first bag of Royal Oak and I must say that most of what I've seen so far is very small lump. Smaller than the couple of bags of Cowboy that I've use in a pinch because it's available close to me. Anyway, put three Weber starters in triangle shape and lit'er up. It is so hot in Northern Virginia that I thought about not using any fire, just putting the butts in the egg and setting it in the sun :-). At about 6:30pm egg stabalized at about 230° on goes the usual assortment of hardware and two 7.5 to 8 pound Boston Butts. Remember, I'm trying to save time so that I can do ribs, Cat's of course, for our Q feast this afternoon. However....let temperature setting alone. Got up at 1:30 am and found dome temp at about 260°, both butts within 5° of each other at abut 160°. Butts have now been on about 7 hours, so I increase doome temp to 300° Maintained that temp until 7:30 am when butts, amazingly enough both were at exactly the same 199 degree temp, I took them off as they reached internal of 200°. Bottom line to this L O N G message is that they are perfectly done, very moist and nice crust (I used Elder Ward's rub) and were finished in 13 hours rather than the normal 19 - 20 hours for butts this size.[p]If you need to save time, I would not hesitate to do this again, although I will always prefer the 230 to 240° 19 to 20 hour result. Sorry this is so long - Cat's ribs on at 12:30pm. Ummmmmmm! Have a great 4th!