So I've been using my smoker for around three years now. I've never messed up my meat. It always come out perfect to me and my family. Only once did I have an issue with the wood not smoking. Either it was cold or I threw the meat in too early. Well this morning is a disaster in my eyes. I wake up to my two 10 pound pork butts reading 217 degrees. The issue is that in the past I would cook butts and they would take 16-20 hours. Last nights smoke took way under 12 hours. I put the meat on the smoker around 8 last night. When I went to bed at 1am the meat was just under 140 degrees and I know that butts can have a long stall. Well I wake up at 6 check my thermometer AND THE BUTTS READ 217 DEGREES. Now the meat looks over done to me and I never got a chance to spray my vinegar and cayanne pepper mix that I spray on during the last 25 degrees or so. So now the flavor is gonna be way off and way too mild for me. I bet if I had a chance to find two more butts and start them right now it won't be done until midnight tonight.