RE: smoked pork
Are you familiar with the term *plateau* re: meat temps? In a nutshell, it generally happens around 165-175* internal meat temp ... that's when the fat & collagen in the meat begins to render out. Your meat temps will *plateau* when this occurs ... and they will stay at that temp, sometimes for several hours, until most of the fat/collagen renders out ... and only then will the meat temps again begin to rise. When they DO begin to rise again, they will go from 180* to 200* relatively quickly. Moral of story ... don't git discouraged if your meat temps seem like they're never going to get above 175* ... just keep your pit temps steady & have another beer.
Good Luck ... I just smoked a couple of butts a few days ago. I use a Weber Smoky Mountain smoker ... what do you use?