Egghead "Crutch"

My second cook was this Memorial Day weekend in which I decided to attempt and overnighter with two 7.5 lbs pork butt's for our family get together on Sunday.  This is were the anxiety started creeping in. From "lurking" on this website for the last 6 months, all of your posts, comments and input allowed me to quell the anxiety and fear of failure and go kick butt. I prepped butt's with mustard and Bad Byrons Butt Rubb about 5 hrs before cooking, stabilized egg @ 250 F and had butt's on by 10:30 pm. Went to bed @ 2am, and woke up every 2 hours to check temp (no pit controller). I did make very minuscule adjustments which were probably not necessary but I was taking no chances. Dome temp was around 225 at 6am and meat was in the stall (what would the eggheads say?) don't panic.  all in all I was able to pull butt's off at @ 3:30 pm (17 hrs), FTC one for 2 hrs, and the other for 4 hrs. Lightly sauced with Stubb's original and served with homemade coleslaw, corn and other goodies.

This was a very successful attempt, lots of compliments from all of the attendees (they were swarming my house the next day for leftovers). Also thanks to the forums "what to do with leftover pulled pork" we made some of the best tacos I have ever had (avocado, onion, cilantro, colby jack cheese and green sauce).

Promise to work on "plating" in the future  

Btw, can't believe how much BGE brand lump was left. Unbelievable!

Again, THANK YOU ALL!