I have had a number of butts stick " Hang at a certain temp and not continue to increase in temp" for an hour or so. I don't go by the time per pound rule. You have to treat each butt differently and go with internal temps as opposed to time. I cook mine at 210-230 and take it to about 190 and cooler if done early. In comps I will cook no less tha 3 butts to get the best flavor advantage and try to get some slices if I can. I do inject but do not spritz.
The "Sauce Whisperer"
Award Winning Smokers, Sauces and Spices
PERFECT, PERFECT 180 CHICKEN 2011
1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012
PERFECT SCORE180 IN RIBS 2013
BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009
BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
CISC Master BBQ Chef