I'm not sure what there is to be gained by cooking 200-225 degrees. I would kick the temps up as suggested already. RonL's pretty much got you covered up there.
I actually did my last butt at 325-350 and it turned out fanfarkingtastic - definitely gotta watch the bark, foil if necessary during the cook and allow for resting. It was a 7# bone in and got done in 5 or 6 hours with a couple hours rest after that. Sleep is good!
One thing to remember is butts are normally done within the 190-205 range (depends on the butt). Your cooking temp has to be significantly hotter than the target IT of the meat or else you won't get there in any kind of feasible time frame.
Good luck & don't forget the slaw!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!