I had a pork shoulder butt that was packaged said 8.88 pounds. Left fat cap on as it wasn’t very thick did score it before a mustard and rub went on. Anyway fired smoker up at 6am and set it for 255* and put the butt on at 7. Just checked temp and it’s already at 154* planned on going to 160* then fouling but I’ve heard 8 pounders taking 12 hours it’s only been 5 for mine. Is it possible it’ll hit a stall around this temp or is cooking at 255 instead of 225 making it cook much faster?