Hi guys sorry about the subject couldn't come up with a better one. I currently have a 12 pound bone-in pork butt (i think the cut i have is called a picnic ham) on my smoker going at ~250. Its temp of the butt is ~150. Its about 2:30PM. We were wanting to eat around 5:00PM-6:00PM. How much longer do you think i have to wait. We are wanting to slice it rather than shred it. So i'm guessing the final temp i'm looking for is between 170-175? Usually when i shred it i usually bring it to ~200. I'm wandering if i should kick up the temp to maybe 325 or if i'm doing ok. thanks....