Sliced pork butt in less than three hours.

My wife picked up a smallish boneless Boston butt that was just a tad shy of five pounds. I decided to turbo it to 185 then slice it to try something different than my traditional pulled pork. I like sliced pork just fine.
Once the white smoke cleared and the temp stabilized at 325, I put it on at 9:35 a.m. planning on it taking probably 5-6 hours. Got busy during the middle of the cook and noticed the temp had climbed on me up to 370. Not sure how long it was at that temp, but I bumped it back down and settled around 300. There was no stall and this thing hit 185 at 12:30 p.m. so just less than three hours by five minutes. Took it off and wrapped it in foil for about an hour and we ate a late lunch instead of an early dinner. It was very moist, tender and seemed to have rendered out just the right amount of fat. Not much of a smoke ring, but the Weber Coffee Rub and apple wood chips created a nice bark.
I was surprised it reached slicing temp so soon and thought it might not be tender, but boy was I wrong. This was very good and will try to duplicate these results again.