Just wondering if someone might have some input on this. I did two 7 lbs butts in my WSM yesterday/last night. I maintained a grate temp right near 250 the entire time. After 12 hours I finally tented them and finished in the oven at 250. The meat plateaued around the usual 160 for a few hours, and the climb to 195 once the temp started to move again was over 6 more hours. I planned it for pulled pork sandwiches today with spicy slaw and a zingy carolina sauce, so it all worked out just fine. I'm more curious to know why my thought of 12 hours was so out of whack! Thanks.