I did a pork shoulder this weekend. Put it in the egg at 9am, about 250 degrees. It hit internal 158-160 at about 2pm and just stayed there. I finally let the temp get to 300-325 to get it done. Around 6pm it got to internal 190 or so, so I took it off and did FTC for an hour. It turned out great, with delicious bark, good smoke ring and tender inside. The next time I'll leave more fat on (I cut off most of the outside fat before going in the egg).
Some of the outside meat got kind of dry. Even though it was still delicious, my guests noticed it. So what made it dry out? If I had more time and could kept it at 250 for the entire cook, would that have eliminated the dryness? Or did the dryness result because of the long cook, irrespective of the temperature?