I am smoking my first Boston Butt as I type this. The temp outside is currently right around 58F. I am using a Brinkmann Gourmet Electric Smoker. Throwing wood chunks in the bottom with the occasional (read frequent) flare up. The butt has been in for 3.5 hours now. I stuck it with the probe and it read 130. Does that sound about right? I am worried that the flare ups will cook it too quick. The temp inside spikes quickly when the flare ups happen (duh) . lol I am keeping a close eye on it with a fryer thermometer sitting where the meat is. It is pretty consistent at 235-240. I know that's a little high but it's what I have right now.