Went pretty well. The cook lasted 13 hours - dome held steady at 250*, it was a 8.5lbs butt. My meat alarm went off at 190* at 4AM. I didn’t open the egg from start until finish - I was proud of myself, I’m a bit impatient. I thought it would go a little longer, but I guess the time can vary from 1.5-2 hours/lbs. I’m doing a brisket this weekend.
I was amazed on how much lump was left over. There was a lot.
BTW, everyone thought the pork was incredible!!!!!
The picture isn’t that great, I need to work this...