Did a brisket yesterday which was amazing. I started fat side down and then switch to fat side up for a couple of hours. I am going to experiment with this some more.

Today I did a port butt...got a late start (7am) so I am using the cheaty texas crutch method to finish it off in time. Went 250 degrees until 170 and wrapped in foil and increased the egg temperature to 355. Less than 2 hours later the butt is at 196...almost done.