Hey everyone. My question or problem I should say is as follows: I have done multiple Boston butts on my egg. Probably 10 separate cooks. Every time I do one I follow all the rules. Get egg up to 225/235 for about 30 min. Use place setter legs up. With a drip tray(I do usually put apple cider and water in it). I have a cyberq. I set it for a internal temp of 195. Usually use 2 probes in meat to be accurate. Put butts on and wait. Here is where my problem lies. Everywhere I read it is stated that the cook time should be somewhere between 1.5 to 2 hours per pound or there abouts. Well it never happens. It always takes me much longer. Usually around 3 hours per pound. I have calibrated all my probes. The dome probe. And I use a therapen for meat temp. I put the pit probe level with meat. Dome temp usually shows a little hotter. 5/10 degrees. I hate to sound stupid but I can't figure it out. I feel like I'm doing everything right. Has anyone else had this problem? And could ANYONE PLEASE GIVE ME SOME ADVICE WHAT ELSE I COULD DO OR AM DOING WRONG! All my probes,therapen and dome therm shows a close temp when I calibrated them. Less than a 5 degree variance between all of them. My meat turns out good. I just never know how long it's going to take. It's really starting to irritate me. Thanks. Any information will be most appreciated.