To those who smoke, I tried a "technique" last weekend that is supposed to yield a 5-hour pork butt. Basically, you up the cooking temp to 300°, and wrap in foil at an IT of 165°, which I do anyway. My 7 lb. pork butt took 7 hours, but that is better than the usual 10-14. After resting in towels inside a cooler for an hour, there was not much difference in flavor or texture.