First butt on the egg

lousubcap said:

Every pig cooks at its own pace.  I have seen them run 2+ hrs/lb at that temp, especially if you are talking calibrated dome temp.  That said, if the pig is lagging the problem in the AM you can dial it up into the low 300's*F to punch it home.
And cap up or down-I haven't seen a difference but I run down.  FWIW-

ryantt said:

I generally cook around 250 on my egg fat cap down and foil once I hit the stall.  This helps push it to the finish in a reasonable amount of time (75min/lb).  The thing to remember with BBQ is its done when it's done.  I've cooked 3 10lbs at once and 2 out of 3 finished close the other took an addition 90min.  Like stated above you can bump the temp if it's getting tight on time.  The other option is to simply do a turbo cook run the egg at around 325 until it's done (45min/lb). Again the times stated are best guesses each piece of meat will cook at its own rate dependent upon connective tissue, fat and a host of other items.