Protip for you guys probing your pork butts at the start. Meat won't take on smoke after 6hrs. No pork butt will be at desired temp in just 6hrs. Prep the butt and throw in the smoker. Pull it after 5-6hrs. Wrap in foil. Put probe in. Put in oven at 250. Pull when butt hits 205. Therefore you save on fuel, charcoal, and wood