I'm no expert but with that type of heat I would think your meat would be done after 14 hrs. I've had three butts on for 6 hrs (6-7.5 lbs.) The two smaller ones with the probes in them are at 172*
Do you have an oven thermometer to verify the temperature reading from the Smokette? Right now I'm not believing your readout. If it peaked at 257, how could it be between 230-340? Try moving the probe to another meat location to make sure you're not in fat or something. Meat may be further along than you think. Try a meat reading with another thermometer.