I have had my Egg about six months; starting to get the feel and have nailed several different meats/recipes lately.
Recently did a Boston Butt pork shoulder. I checked out the Forum and other sources. Highly recommend the book "Smoke & Spice" by Cheryl and Bill Jamison (available on Amazon and in book stores)
I decided on Bad Byron's Butt Rubb for the the rub, applied liberally the night before (of course refrigerated and covered) and again before cooking.
I used the mop from Smoke & Spice (The Renowned Mr Brown recicpe) every hour.
Also used apple chips for smoking. (check out bbqwoods.com and get a sampler package)
The best pulled pork ever was the result. but I had a heck of a time keeping the temp between 200 and 225 as recommended by the recipe. Have to admit I microwaved the butt a few minutes at the end to get the internal temp up so we could eat. Still incredibly juicy and tender; great taste.
I talked to my brother-in-law who owns a $2,500 custom built smoker, and our consensus opinion is cook it between 250-275.
I was going to post the recipe, but wanted to hear from Egg-perts any tips I am missing on keeping the Egg at 225 and your feel re cooking a little a little bit higher. My "feel" is the Egg compensates for any moisture loss.