I started my boston butt about 6 hours ago. It was 2 pieces of meat weighing a total of 14.55 lbs. For Several hours I was doing fine around 215* but now something is making my temp go up to 250*(dome temp). I am very slowly adjusting the daisy, waiting 15-20 minutes and then adjusting the bottom, back and forth. My meat is currently at 143* internal temp. It is 11:15 here. I know this will be a guess but can anyone tell me roughly when they would guess my meat will be done? I started so early today because I wanted to be sure my temperature regulated before now. I have not opened the dome since I started and have just been making these adjustments.