FYI, I used my above stated method the other day for a 11 hour brisket smoke. I held 225 degrees the whole time. I started with lump coal filled to top of fire box and was able to regulate the slow spread of the fire from the center out. When I was done, I closed the vents and walked away. I still had lump left over in the egg the next day. (Again, I'm on an XL)
I HATE my iGrill. The biggest mistake I made was not buying it on Amazon because now I can't return it. My iGrill had horrible range, so it would frequently lose all the data. Also, it would randomly lose the Bluetooth sync connection, even when I was standing right next to it. Which would require me to shut everything down to resync. But that didn't always work. So basically everytime I tried to enjoy some eggin' I found myself trying to fix a thermometer all day. I should have known it was too good to be true. Bluetooth isn't that reliable anyway.
I bought a maverick and love it. Mine is accurate. Best of all, it's easy to use. It just works. I like it a lot.
The pork was amazing. I purchased the butt pre-marinated from a local cajun meat shop.
The corn bread is one of my favorites on the egg. Use this recipe, and add two jalapeños (including the seeds), the kernels from one grilled ear of corn, and about 10 ounces of cubed queso blanco cheese. I cook it in cast iron on the egg with applewood smoke. It is amazing.
At 16 hours in the egg the butt temp dropped a couple degrees because my egg dropped to 220. I pulled it and wrapped in foil and a towel and put in a cooler until lunch time. I think it'll be okay. The highest it got was 195 internal. But when I poked it with temp probe it was very soft and tender. Hopefully it tastes good.
There were a lot of coals left over. Maybe the ashes started to smother the airflow resulting in temperature drop after 15 hours?
Anyway, I stirred the coals around and added more applewood. Getting ready to cook buttermilk jalapeño cornbread in cast iron skillet.