I put a trimmed 15# packer on last night at 8pm. Had guru set up and stable at dome temp of 225, inverted plate setter with pan and water, some hickory chuncks, two thermometers. Both thermometers read consistently and the dome thermometer was calibrated.

At 9.5 hours, 5:30am, the temp alarm went off at 170, dome still at 225.
13.5 hours, 9:30am, temp hit 180 so I wrapped it in foil and set back on grill.

15 hours, 11:00am temp hit 200.

This cook seems to be going way too fast. I wasn't expecting to hit 180 until about now.

Any suggestions?

I am going to pull it, cut off the point for burnt ends, and wrap in towel and put in a cooler for several hours.

I have a pan full of drippings. What should I do with them/