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New here but not to Q. Crank your temp up to 350 and depending on the size watch it close so it does not burn. Tent with foil if you have too? I would do several small ones like 5 lbs each.
It might depend a little on when exactly you can start in the morning, when you want it to be done and how many people you need to feed. I did a 5.5 lb shoulder a couple of days ago at 225 grid temp until the plateau and then 240 after. I put the meat on at 6:00A and pulled it and cooler-ed it at 4:00P to eat at 6:30P.
I guess what I'm saying is that if you don't need them ready until an hour or two before game time, and you can get them on the egg around 5:00A, and most importantly (as stated above) you use smaller shoulders you should have time to get them done with "normal" temps.
BUT if you need them done sooner or you can't get them on early enough then you're gonna need to speed the process up. I would cook them low with smoke for 2-3 hours and then wrap them in foil and either raise the egg to 325* or put them in the oven *GASP* to finish.
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Only way I do them is hot'n fast, 350 for 3 hours to internal to around 160, then wrap in foil and 2 more hours to 195 and then let it rest for an hour or so wrapped in towels in a ice chest....no ice =). Falls apart and oh so good! Have fun!
PlanoPokes gave you a similar suggestion to what I would do. Be sure you only get a 7lb butt or so. No need to try and go quick and something too large. Also, try to build in as much rest time as possible. It never hurts.
How is the charcoal consumption on a hot/fast vs. a low/slow? Was the higher heat enough to put a dent in the drastic time difference?