[T.G]

It's really about the final internal temps, some cuts/animals will ramp up faster then stall longer before the final climb, others will progress more steadily across the range, 1.5 hrs per lb at 225F is a decent guideline for how long it will take for pork butts to complete, so you hit that range just fine. But most importantly, if you like how it turned out, that's all that really matters.