Good all turned out OK, Gary! In the future, I'd recommend saving the burgers for the grill, and don't disturb that butt! Also, get a remote thermometer (even a single probe), so you can monitor temp without opening the door. When doing butts, ribs or briskets, it's best to not open that door until they're done. A lot less hassle, and better results. Sometimes, we get caught up in trying to smoke different, dissimilar, meats together, and it rarely works out well. Focus on the main course, and let the other things wait. Just my 2¢...