OK friends, one more question...

No way this thing is done by 2pm at 230 temp. You can let it go for a bit to soak up some smoke but you'll either be foiling at stall or boosting temps to 300--325 or maybe both. Better to be done early than rush the ending.

I agree with @grege345- I would go ahead and bump the temp to around 300 now.  It looks like you put them on a little after 5 AM.  If you get stuck in the stall you may want to foil them towards the end.  Meat cooks faster when wrapped in foil because it prevents evaporative cooling (it can't sweat).   If they happen to finish early you can hold them wrapped in foil in a cooler stuffed with towels (FTC). 

Pork is very forgiving- people turbo them all the time at 350 with great results. I'm of the camp I would rather have ready really early and ftc until needed. I've miss timed too many meals so I learned my lesson- hope it turns out perfect and good luck.

If all else fails, there's always Piggie Park.

No follow up. No pics. @thehumanrake‌ ?

@thehumanrake‌ I know that this is a little late but I just saw this post and wanted to add a note to the above verse if I may. You can use this for future cooks my friend. Before I commence let me first say that the following text is just my views and what has worked well for me through the years time and time again. Feel free to ignore it on those grounds alone if you so desire. Pork butt. This is without question or doubt the most forgiving sub primal in the BBQ world. Literally. Followed closely by its adjoining subprimal, the picnic. The butt can be cooked at ones discresion or at will. Why? It's a simple matter of thermal mass, moisture by weight and intramuscular adipose. For a given equal size, no other cut of meat, pound for pound has the moisture and intramuscular adipose dispersal as the butt. As to cooking methods and temps. You can pretty much attain excellent results by cooking any where from 200-425 degrees. A vast and broad range for sure. The only concern when running the really high temps is over darkening and scorching. This can be avoided by both turning and rotating. Also by tenting. Some will argue that you can't push the big subprimals up into the 400 degree arena and achieve good results. I would beg to differ though. Myself and brother Nola, due to time constrains, blasted two 22+ pounders at over 400 degrees from take off to touch down. Toward the end of the cook, we had Unit 1 screaming and approaching 440'degrees. I'm not saying that this is absolute ideal. Not at all. I mention it only to make the point that if the cook does his part and keeps a close eye on what is happening and makes the proper adjustments, then butt certainly can be cooked at and above 400 degrees with excellent results. Then what temp is ideal? There is no perfect temp and they all produce practically the same results. Each just taking a different amount of time to cross the finish line. To wrap or not. This is a subject of much debate and rightfully so. Rather than beat the proverbial dead horse again, let me just say that I don't wrap until the meat is completely cooked. I'm of the opinion that wrapping is for keeping meat warm. Not for cooking it. Again that's just what works for me. Fat cap up or fat cap down? Another subject that is open to much debate and scrutiny and rightfully so. Let me just say this on the matter. If you are cooking on a unit that is dependent almost entirely on volumetric flow induced by exhaust draft/flue then you should cook with the fat cap up. No doubt about it. This can and has been proven beyond question or doubt. However, on the other 95% of cookers out there you will see no noticeable difference at all in the final product. None. At the end of the day, you can pretty much do anything that you desire to butt and achieve excellent results. You pull when it's done and that's the ball game folks. I hope that this helps my friend. Good luck in the future.

ChicagoEgghead20 said:

@SGH that was beautiful, bookmarking for future reference of inspiration on early morning cooks =D>

Thank you my brother.