Ok I didn't document this smoke because it wasn't really planned. My wonderful grandma passed away this week and I didn't plan in smoking anything. But it was a beautiful day so I had my wife pick up a pork butt early Saturday morning. It was rubbed down at 8am and I put it on the SFB chargriller around 11am. It was just over 9 pounds. I expected to be smoking this till midnight but I couldn't keep the temp down on the smoker. I just put expanded metal in the SFB and threw away the cheap charcoal grate and this let a lot more air under the fire and because of this I had a higher temp. Also I used an igrill outer probe at grate level and it was reading WAY HIGHER than the thermostat on the barrel. Barrel kept reading just over 225 but the igrill was ready 285-325 the whole damn time. I was sure this butt was gonna be awful but I just didn't care. I was slamming down PBRs and had a lot bigger things on my mind. I never boil tested my outer probe for the igrill so I'm not 100% sure how accurate it is. The two inner probes were boil tested and were within 2 degrees. The 9 1/2 pound pork butt was done at 6pm. I pulled it off the smoker at 167 degrees around 4pm. Then wrapped it in foil with a little vernors and stuck it in the oven at 220. Two hours later it was done. I was sure it would suck because it cooked to fast but it was awesome! Pulled apart easy, and nothing stuck to the bone at all. Juicy as could be... Now with the whole back story laid out I guess here's my question: how did this turn out as good as my slowed smoked pork butts??? Usually 1 1/2 per pound and even longer has been true to me on these. I don't get it, but I'm wondering if I would start smoking them at 300+ all the time. Any answers to this or opinions would be appreciated. only picture I took yesterday. The Wonder Dog and the pork about an hour in. Should have taken a pic of the empty PBR cans. The whole reason I put it in the oven is because I was smoked and needed to nap. Wife finished it in the oven because of this.