This time turned out just perfect. Put butt on straight out of refrigerator (plus some homemade rub) with lots of chunks and chips scattered around the lump. Egg ended up stabilizing around 300 dome. Had planned to go turbo, but cooked suprisingly quickly and didn't need to. Pulled off at 195 internal, FTC'ed for three hours, pulled, and served with lightly toasted buns and slaw. Easily my best pulled pork. Super moist and tender. I tried with and without BBQ sauce and prefer it plain.
LBGE & SBGE. Central Texas.