I bought an 11lb pork shoulder to smoke this weekend. Skin on, which I removed, and trimmed of the bad fat and silver skin. Injected with a recipe from Big Bob Gibson and put on the Egg at 4:25am in Missouri.
6 hours later I'm at 178 internal temp. I'm using a freshly checked for calibration Maverick which has had the grate temp at 250-280 the entire time. Haven't opened the egg to check temps with the thermapen. It stalled for a while at 157 or so, even dropped in temp, but now is steadily on the rise.
This seems like a quick cook. Given my recent post of wanting to compete next year in a BBQ contest, I'm curious why it's going so fast? Or maybe I'm underestimating my next ~30 degrees?