I have read many recipes and posts from the board but have a question
as I seen to be getting some conflicting opinions.

I am going to smoke a 6lbs boston butt on a Weber kettle this weekend.
I want to be able to slice it when I am done, not pulled and chopped.
I am looking to get to an internal temp of about 170 (I would prefer
160 but others are afraid that is too low). I hope to keep the grill
temp between 200 and 250. It will be tough to be more accurate with a
Weber kettle.

Most advice says 45 minutes per pound. For 6 lbs I am looking at three
hours. However, a bunch of what I read says it I should look at some
where around double that time or more.

<snip>

6 to 8 # butts take 7 hours in my pit at 250° to 275°F cooking temp.
Minimum of 6 and some take 8 hrs.

--
Brick(Youth is wasted on young people)