I started the Keg and got the butts on at 6 pm Thursday. They were rubbed with McCormicks Sweet & Smokey Rub. Here's a pic of them going on the Keg. The Keg temp was stable at 250°.
At 2 am Friday I rotated and foiled. The internal temps were at 160°. I took until 8 am to reach 200° internal. I drained the juices which went into the fridge. When cooled I skimmed the fat off and the juices will be used to moisten the pulled pork.
Here they are after 14 hours.
The finished product.
Again the Keg surprised me at the temp control and charcoal use. Everytime I checked up on the temps they were at 250°. I'm guessing on the amount of charcoal used but I think between 3 to 4 lbs. would be very close.
Thanks for looking