I have been cooking a 7 and a half pound bone in butt since midnight, at about 220 dome temp. After about 15 hours the meat temp was 175 to 180 and there were juices literally running out of the holes I poked with the thermometer.
And then I ran out of lump.
Was hoping to get to 195 so I pulled the butt and loosely covered it with foil while I got the fire going again. (Took about 15 minutes.)
The dome temp has been at 250 for an hour but now the meat temp is about 165. Not sure if I should leave it on until I get to 195 or pull it now and let it rest.