Ten pounder for 11hours with a grill temp of 250.
Used the chili rub and baste from the FAQ and wrapped it up and
let it dwell for amost three hours in the egg.

Most of it was very moist, some areas dry. I have thought that more
of the fat would have dripped away. Mant large areas of fat. I even
cut some away after cooking. It's sliced up and wrapped in glass pan
and will be reheated in some manner to tomorrow.

Any ideas for sauces?. Should I just serve it with standard choices
or is there something especailly good for this?