I bought a pork shoulder roast from Wegman's last weekend (7.8 lb.) to do my first Boston butt cook. I used my AR with the stone and a drip pan with some water in it. I cooked just below the felt line at 250 dome temp. After 17hrs it wouldn't get above 190. Does that seem right? 2:15 per pound?
During the first hour the temp fluctuated a bit from 225 to 275, but after that it held steady at 250.