Bone in butts have a built in thermometer. The bone. When it wiggle freely and almost wants to fall out, the meat is done. At higher cooking temps, this seems to happen at higher internal temps. at 280, I wouldn't of even checked for "done" till the meat hit 200, and have found that most times it's not done till internal is around 205. Every pig is gonna cook up slightly different as always
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)