Your temps are low for pork butt. The plateau is around 160-170 and pulling
is in the range of 185-190 (I usually pull mine off the cooker around 188
and then wrap it in foil for an hour or so).

"Grizzly" > wrote in message
...
> Still usin' that Char-Broil Electric Water Smoker. (But I'm thinkin'
> of saving up for a Big Green Egg--anyone have any experiences with one
> good/bad? Are they substantially better (esp. in cold weather) than
> other, lesser priced Smokers/Grills?)
>
> I put in a 5 lb bone-in butt (I think--damned supermarket butcher
> likes making up his own names for things--but it *looked* like a
> bone-in butt) this morning about 1.5 hours ago.
>
> The faq says 160-170 is the 'magic' temperature for when it'll be
> pulled pork.
>
> Also, will I get the same plateau as collegens break down (around
> 145-150) that I got with the brisket?
>
> Any other tips/tricks?
>
> Thanks again for everyone's help. You folks are great.