Im breaking in the WSM today with a pork butt. I used the minion method to start and temps stayed around 275. After putting the butt in the temps started climbing to 300. Its been in for over an hour now and temp is staying between 288-297. I didn't use water in the water pan as it seemed such a big piece of meat would help drop temps. I have all the bottom vents closed now and temp is 289. I partially closed the top vent to see if it could help and the temps are hovering in the high 280s. How long should I wait with temps this high before the butt smoke is ruined? What else can I do to drop temps?