Please bear with me, this is a little long. I have been smoking for quite a few years. I started out with one of those Masterbuilt 7 in 1 smokers. I used to throw a butt on at about 6am and it would be ready about 5pm. I didn't have a theremometer at the time, (I hadent yet discovered this forum) so everything was done by "How it looked). The smoker was kept in the mid range, but it was hard to regulate the temperature, so I think the temp got higher than it was supposed to. The pork came out very good. Fast foward to now, I have picked up an MES. I have tried to take the advice on this forum and set the smoker to 200-225. I use a probe thermometer in the meat. I have had to put the pork on at about 8pm (7-8 lb butt). In the morning when I get up (6am), it is sitting in the plateau (about 160) and usually stays there until noon. It usually hits 195-200 about 4-5 pm. 20 hours seem a little excessive to me. So, my question is, if I set my smoker higher, say 250 deg, can I put a butt on at 6am and have it ready to eat by 6pm? Anyone have any luck cooking butts in 10-11 hours?