Turbo Butt

350 indirect will cut your cooking time to 40 to 45 minutes per pound. Some people foil at 160 internal but I don't as it makes spongy bark. Good luck! I haven't done a butt low & slow for years now.

I'm old school about bbq, and all about the low and slow, but I just can't ignore the turbo method results.  I have pretty much switched to exclusively cooking my ribs turbo style.  I  have cooked a 1/2 pork butt turbo style and it turned out great.  What I have learned about the turbo style, is that I like to start out low temp like 225-250, that way it gives the smoke enough time to absorb some smoke.  But I have read that the meat stops absorbing smoke at around 140.  So that is 140 on the outside of the meat, so once my meat hits 110-120, I crank the heat up to 300-325.  But the amount of time is hard to nail down, so I give myself plenty of time, and bank on the FTC for 2 hours, if nothing else for a little cushion.  Because I hate everyone waiting for dinner, and I won't pull/slice the meat because it's not perfectly cooked/rested

Something that hasn't been mentioned is to make sure your rub isn't high in sugars.  The sugars will scorch and give a bad taste when cooking at 350 for the time needed to finish the butt.  

On a side note 7-8lbs are excellent for turbo cooking. I've done a couple of 10lb's and find that it generally will take about 8hrs for the meat to be done.  Don't be surprised if you find a baseball size of meat in the center that won't pull.  I saw that on both the larger butts I did.   Good luck!  

Edit - should have read all the way down before posting about the sugar since @biggreenpharmacist had it covered.  

I like sweet rubs and so I wrap @160. Turns out fine. 

I've been cooking turbo butts for a while. usually 6 at a time on XL. I cook 375-400F dome and it pretty much comes out 4.5 hrs every time consistently. If you cook more batches, the cook time quickens. 2nd batches usually take about 4:15 and the third about 4 hrs. Always cook to 205IT.

Thanks for your feedback which goes to confirm once again that the egg is capable of working its magic using the turbo butt method. Glad you have joined our turbo camp!

What was the purpose of the foil pan beneath the pork butt?

The only down side that I can see with Turbo is the shortened libation time

Yes, the paper gives better results than foil (better bark) but there's really no reason to wrap it at all.

Well i am definitely a turbo convert when it comes to pork butt put on the egg.
put on egg at 830 checked two hours later,
Then realized the fat cap was up not down flipped it over. Let it run the course to 192 which was about 6 hours later. FTC then around 4:30 pulled it temp was 172. Have to say i am a believer,