9lb pork shoulder tied up. I rubbed it down with mustard, salt and pepper, onion, garlic and cumin powder. Tried to keep the egg at 250 - 275 but the egg wanted to stay at 300. It cooked for 10 hours. Wrapped it in tin foil and threw it in a cooler. Need to control the temp a bit better next time. I'm asking for a guru for Xmas. Still tasted great.