First Pork Shoulder on the Egg!

Not without its issues. Wanted to keep it around 250-275F but couldn’t control the temp and ended up keeping it around 300-325F. After about 4 hours I went to add a couple more wood chunks but after that, lost a ton of temp and wouldn’t recover so I had to pull from the egg and finish the last 4 hours at 300F in the oven. Let rest in my cooler for 2 hours and chopped to perfection! Very happy with how it came out despite the struggles with temps