Do you have a recommended finish temperature? I pull mine out of the smoker at 180, or wrap it in foil at 160 before finishing in a slow oven for pulled pork
I pull my butts at 195*. If they're done before mealtime, FTC. (Foil, towel, cooler.) I run my smoker (Cookshack SM025) at 240* and use a mix of hickory and apple wood. Works for me.
Josh is right.
Best advice to beginning smokers: don't try to predict doneness by time, e.g. 1 1/2 hrs per pound. It ain't a loaf of bread! A good instant read thermometer is your best friend when smoking. (I also use mine when baking bread. )