New owner of a Smokette. Presently have a green egg and a Traeger. Wife says I have a BBQ fetish. Anyway went to smoke my first Boston Butt yesterday and could not get it past 165. 13 hours and that was the best I could get. Wifey says it was because the 5.5 lb Butt had the bone in it and that is he reason it took so long. Put an oven thermometer in smokette and the readings were correct. Smokette set at 225 and the thermometer read 225. So it is not the smokers' fault. Any help would be appreciated.