Help with my Boston Butt

First off forget about time.

Second 165 will not give you a butt you want to eat. shoot for 185° to 190 for sliced pork. 200°-205° for pulled pork. You can buy a cheap wired thermometer from places like wally world of a Mavrick  which will give you a wireless remote. You can run the senser lead down the top vent.

I see this is your first post. Would you please sto by roll call so we can all give you a proper SMF welcome. Also please add you location to your profile. It sometimes helps us answer questions.

Happy smoken.

David

If you haven't already done so, it might be helpful to determine the heat distribution pattern within your smoker. I've found this to be helpful in deciding where I want to place the different pieces that I am smoking and, in some cases, if I want to turn a piece part way through the smoke. I tried several different methods to determine the the pattern in my Bradley electric smoker. I think the best method was to place several half thickness, foil wrapped fire bricks on one of the center racks. Then I used my Maverick smoker probe to take 4 temp readings on each rack...left front, rt front, left rear, rt rea, etc. I wrote all this info down and posted the results for future reference. I would guess that every model would be somewhat different so posting your findings might help the next person.

As far as the thermometer, I started with a wired thermometer and after the first smoke ordered a dual probe remote model for convenience. The Maverick ET-732 seems to be one of the favorites of the folks on this forum, including me. Accurate and good remote range.

Happy smoking,
Roy