If smoking at 225 I would definitely plan on more time. I did my first 9 lb bone in Boston Butt (not brined) at 225 a few weekends ago. It went direct from the fridge to the smoker fat side up with 6 oz of hickory and a mini loaf pan of water touching the smoke box.
At 13 hours the internal temp was 165
At 24 hours it was 187
At 30 hours it was 194
At that point I pulled it and probed it all over with my thermal pen. The temp was +/- 2 degrees. It was tender except for a small area near the bone where it dried out a little. I suspect that the smoke kind of mellowed with the long cook and wasn't quite as full/intense as I like.
For my next one I am going to add a program step where I cook at 225 until the internal temp is 140 and then step up the cook temp to 235. I think that will maximize the smoke, minimize the time, and hopefully have no down side.
Post and let us know how it went. Working together we can get these new toys dialed in faster.