I did two 8 lb. Boston Butts in my Propane Smoke Vault over the weekend -and I mean weekend - started them at 9 on Friday night and didn't take them out until 6pm on Saturday. I used a Redi-Chek thermometer and kept the temps between 210-250 with 225 as the ultimate target. Never could get the meat temp above 178 degrees. With company coming I finally had to take them out and let them sit for ~ an hour before pulling them apart. Now, mind you, they tasted good, pulled apart relatively easy, nice bark, but was hoping I didn't have to spend so much time separating out the fat. I would have thought so much time cooking would have rendered almost all the fat. Is that not a realistic expectation? Has anybody else had to go far beyond the 1.5 hour/lb guideline? I guess the obvious solution is to try to keep the smoker between 225 and 260. I found the ribs I did the previous weekend were less fatty and much more flavorful. Comments would be most appreciated. Thanks.