The phenomenon of turbo butt maybe becoming the rule not the exception. For those who do not know. ( A turbo butt, a term first used by Nature Boy I believe, is a Boston Butt that is done well before it time. Quicker the the average time of 1.5 to 2.0 hours per pound. ) I just finished the third “TB" out of the last four cooks. This one was a 7.5 Boston Butt, the first boneless butt , with a dome temperature that ranged between 220 and 250 degrees after the cooking set up was in place and the dome temp was restabilized. The butt was pulled out of the egg at an internal temperature of 200 degrees. This butt took 10.5 hours. It will be Breakfast instead of lunch. I will weight it before pulling I want to start collecting statistics about shrinkage. I will be enjoying my breakfast.