Yes... need a little more temperature and time.
The below post was describing a larger butt... altho times might be shorter based on size and temps.
Here's the deal with butts. Running with low and slow in the low 200 range... may take 12-16 hours overall.
The key is not just the finished internal temp, but what is the overall texture/density of the meat.
When butts cook down... you're cooking a bundle of muscles/fibers surrounding a few bones and a shoulder ball and socket joint.
Its a bunch of connective tissues which holds it all together.
There's a time during the smoke ... (around 155-165) - which is where you're at right now - will see a physical transition inside the meat. It will appear the thermometer will stop and "hang" for a few hours... and that's normal. The slow heat will be dissolving the connective tissue over a long time... slowly dissolving into collagen and gelatin.
After that time period... about 175 and hotter... check with the bone "wiggle" test. ... should feel like a very, very loose tooth. What you're seeing is how much of the connective tissue freed up around the bone. It will start to free up. if not... let it ride a bit longer. For deeper aspects... use a long thin rod/probe (a thermo stem works, too) and press into the center of the meat... feeling for density of the meat lightening up. The probe should slide "like soft butter" easy all of the to the center of the meat. If you do hit resistance... not ready yet. Utimately... somewhere between 195-205... checking for texture/tenderness with the probe.
Short answer: that's what is known as "It's done when its done".
The meat will tell you when its done.
To ourselves... could be a 12-16 hour process.
Good luck on your run... you can do it!
Bacon should be capitalized as a pronoun for pork!
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Last edited by BBQ Bandit; 02-20-2013 at 12:22 AM..