First Butt is on....moving fast...too fast?

GJ

I started by first pork butt, actually a NY shoulder, (about 17lbs)this afternoon around 4pm at 300 indirect and I am a bit concerned that the temp is already at 154 by 9:30pm. I was expecting it to take all night.[p]Should I be concerned?[p]GJ[p]

Unknown

GJ,[p]I'm not real familiar with that cut, but it may be due to the high temp. Most of us smoke the meat at 225-250 for Pulled Pork, at that low of temp it will take all night. If you think the temp is rising too fast, check to see that the probe isn't too close to the bone. That will cause the temp to register artificially high.[p]If the internal temp is correct, don't worry. Try to get the temp down a bit before bedtime. The Pork will take a while to get through the plateau from 160-170. When it hits 200, it's done and will be exceptional.

Char-Woody

Irish Smoker, I think you nailed it pretty good. I might add that the danger of running too high a temperature even indirect, you develop the crusting quite rapidly while the inner meat hasn't had the time to rise to the calogen breakdown temps. Slowing down the cook as you say will help move it in that direction. My last butt ran up to 325 during the night..really a hard crusting..but the internal was good to fine..Some parts just a tad to the dry side from overcooking. I had 208 on the internal temp :-)
C~W[p]