Thanks guys for taking the time to reply. Just getting some feed back from people who know what they are doing makes me feel a ton better.
My usual method is to smoke a 5ish lb butt for around 6 hours and take it to 170. Let it rest for 30 minutes. I must say that it is very difficult to pull at this temp, but I like consistency of the finished product. I've had great success doing this on my gas grill. I smoke for 2 hours, then start glazing every 45 minutes after that until it's done. I thought by throwing this one on at 8:30 I'd be good to go by game time, maybe even take it to 190.
As stated I pulled the pheasants around 2:00 and cleaned my probe and stuck it in the butt. It was reading 145 I think at that time. When I posted this 3 hours later it was at 148ish. I thought that was too low for the stall, is it?
I got fed up and wrapped, and cranked the heat. I'm glad you mentioned that 300 was doable, b/c the smoker got to 299 and held (wish I could hold at 225 that steady!). I just let it go and it blew through 150s, 160s and 170s. By the end of the 1st Qtr it was at 190. By this time, I'd eaten so much other food I didn't even want any, but had to stuff some down anyway.
The result was as expected. Not much bark, but a there was a little little and damn tasty. The rest of it was too moist, kind of had that, been actually cooked in a crock pot it water all day taste. But, it'll make us some dinner the rest of the week (the 2 and 3 year old still loved it) and I can bandaid it with the BBQ sauce i made yesterday too.
Thanks again guys! I appreciate you taking the time to help!