For starters there is no Holy Grail cooking temp for Butts/Picnics, if you have been under the assumption that smoking/cooking a butt/picnic at 200° -225° is somehow better than a higher temp butt/picnic this is not true and you are more at risk for foodborne illness. I have seen this a lot on this forum and this is not a rant or complaint just my two cents that may help someone from getting sick. Folks are almost remorseful if they can't keep their cooking chamber at exactly 225° or 250° while their focus should be getting through the danger zone safely. As a matter of fact I don't recall the last time I read a post that someone even implies the danger zone during their cook. 200° or 225° or even 250° is NOT the "Holy Grail" for smoking/Cooking pork Butts/Picnics. Too many times I have seen folks say it took them x amount of hours at xxx° or xxx° to do a x pound butt/picnic. What is more important than maintaining 225? Getting out of the danger zone in under 4 hours. How do I do this? Bump your temps up until you are out of the danger zone! Folks chime in and say bump up the temp a bit, yes that's good advice but they are leaving out a very important fact that I have learned here years ago... no one seems to remember pointing out the obvious... How long was it in the danger Zone? Factor in all the above with inaccurate thermos and you are leaving yourself at risk. Please, Please, keep the cooking temps up to get out of the danger zone at the least, then if you feel a 225° butt/picnic is superior than a 275° then dial it back to 225°, but after you are above 140° Internal Temperature. This means investing in a decent thermometer and check it to see if it is accurate. Just one caveat, higher temps could burn sugary rubs so experiment with your temps and rubs.