Small a bone-in pork butt on the Kamado Joe using Fogo Premium Lump charcoal controlled/monitored with the ThermoWorks Signals and Billows controller/fan at 275F. Cooked about 6.5 hours - wrapped the last hour. Seasoned with a combination of Killer Hogs Hot BBQ rub and Meat Church Honey Hog rub using yellow mustard as a binder. The roast had a pretty thick fat cap so I scored it diagonally to help render some of that goodness. Tacos were dressed with Kellee's home made guacamole, slaw, a hint of sour cream, taco sauce and cilantro. She also made deviled eggs because.... BBQ! A relaxing day was had on the deck for the cook. Temperature control was effortless with this setup!