Over the summer I cooked two 8 lb bone in pork shoulders at 250 overnight for 18 hours until the pork hit ~197 and the bones pulled out with no resistance. The exterior was black and crispy (looked like a meteorite) and the flavor throughout the pork was awesome. FTC for 4 hours and lots of rave reviews.
Yesterday I cooked a ~8 lb bone in pork shoulder at 250 for 4 hours then wrapped in foil with some apple juice (turbo) for 2 more hours. Meat got a little hotter as my Maverick died but pulled the meat at 205. Not much of a bark at all but some. FTC for 4 hours and then pulled the meat apart. The flavor was just OK. The mat was juicy and tender but lacked of flavor. The meat had a small smoke ring and if had a piece of pork that had some light bark it was tasty but the middle was bland.
Both cooks I used Byron's Butt rub and mustard.
Now the ease of the turbo was great as it was a 6 (+1 hour for Egg temp ramp up) hour cook. - lack of flavor in the middle.
Flavor - the overnighters hands down would win if I wanted the flavor but they take forever.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,