This past week I noticed for the first time the threads mentioning turbo alternatives to the low and slow techniques. I knew I was going to be doing a pork shoulder for pulling this weekend so I decided to try the turbo method, especially having read about the successes. This morning at the civilized hour of 9:30, I put the 10 lb shoulder on and expected it to still take an hour per pound, so I was worried that I was too late still. I got the dome temp to a steady 350* and watched the probe thermometer for 190*. At 1:45, a mere 4 hours and 15 minutes later, the remote probe read 192*! I took off the well charred and crispy shoulder and it is now resting / cooling so I can pull it. The sample chunk I tried is not disappointing! Moist, tasty, and tender. What else could I ask for? I think I might be another turbo convert.