Does anyone recall seeing a post on butt cooking temps a while back? I'm interested in seeing a listing of the appropriate internal temps for a butt over the course of the cooking time from frig to pull. [p]As I type this I've got an 8.5 lb butt on the egg. Dome temp now is about 210, but I had some control troubles at the outset. For about the first hour of the cook, the dome temp was around 300-325. As a result, my meat temp, currently two and a half hours into the cook, is 100 degrees.... Does this seem appropriate?[p]Thanks for the help.