+2 on the remote thermometer...absolutely essential for meats where an internal temp is needed before you pull it out. The last butt that I did over the weekend required 1.4 hrs/lb, close to the 1.5 guide, but I have had them go longer, closer to 2hrs/lb, especially if I set the temp on the smoker closer to 225F instead of 240F. The remote thermometer is critical to knowing when the butt has reached a good 195-200IT and is ready for the rest.
