So yesterday I picked up a 8.3 lbs boston to have smoked and pulled for the Bengals vs Texans playoff game today. I planned this smoke the same as I plan all my butt smokes usuing 1.5 hr per pound rule with a couple extra hours thrown in just in case. So, I put the butt on my BGE at 12:40 am @ 250. Now my BGE does sometimes raise temps up to 270s at the grate even though the done temp stays at a consistant 250, it usually balances out an sometimes even the grate will get a few degrees lower than the dome. Anyway, around 6am I woke up to my temp monitor beeped and said the IT of the meat was 170F so I went out an foiled the butt and stuck it back on. I woke up again at 9am this morning to find my IT temp was now reading 199F so I am confused. This meat was supposed to take until Noon or 1pm to be done. Has this ever happened to anyone? If I take this off the smoker and wrap it in some towels then into a cooler will it rest until 3pm ish? 5 hours in a cooler seems like a lot of time. Any suggestions? Oh my wireless temp probe is the weber which is why it only goes up to 199F. My probe on my Maverick did not want to read correctly for some reason. Thanks!