First Butt on BGE - total success!

I have been smoking pork for a long time but finally got an egg and did it right!  It was a 7# butt and I put my own rub for an overnight and then put a nice layer on the fat cap before putting in the egg.  Had it in for just shy of 9 hours and it came out perfectly.  Great smoke ring, almost all the fat rendered out.  Hit the stall at 180 for about 2 hours after about 6 hours on the egg. Took it off and let it sit for an hour wrapped in a cooler.  Made both a vinegar based and a sweet based sauce and really didn't need either - this pig tasted GOOD!

Had my temps kind of all over the place (235 - 290) but held it around 260 for the most part.  Had to practice a slow cook as I am having 50 people over for brisket and a hootenanny in 3 weeks.  After this I think I'm ready!  I think it would have turned out a bit better with a few drams of brown liquor but really paid attention for this first low and slow - next time. . .