Went to bed around midnight with the Egg at 250 or so. Got up at six and checked on it, 325 degrees. I am thinking the temp crept up due to the rain stopping and warming up about 20 degrees outside.
Needless to say, porky was done at 7 AM, and I didn't want to FTC for 9 hours. So I pulled the butts, sprinkled in a little of the rub, covered with some of Fat Johnny's sauce, and will vac seal once completely cool. Then I just have to throw a vac bag in a pot of boiling water just prior to eating.
The taste is incredible, but sadly a lot of the bark was overdone and dried out.
Large BGE/XL BGE (Craigslist Find)/Vermont Castings VCS5005 Gasser/A Lot to Learn