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Quick Pork Butt advice

My first butt was a semi-turbo and it turned out well, but I wanted to try low and slow.  

I think I may have started a little too low.

I had the Egg stabilized at 240* and put on the 8.5# at 12:00.  I have a Maverick and woke up to a 195* grid warning at 6:30.  The butt was at 151.

I inched it up to get the dome temp (and grid, they're the same now) up to 240*.  Within 45 minutes my butt went to 158*.  I don't think I've entered the stall yet because the butt responded to the increase in temperature.  

I think I am still on track for having it ready for the cooler at around 3:30.  I don't want to overreact and increase the heat but the fact I may not be in the stall yet has me worried.  the 2 hour/pound time estimate has it ready a little too close to eating time.

Should I just watch it until noon at 240* and then decide whether to bump it up?  Was smoking at 200 for most of the night going to really slow things down/dry it out?  My instincts are it is not a problem but I have researched enough recipes to see that most dont' cook their butts at 200*.  I am wondering if that's for a reason.

Thanks in advance.

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