I offered to do a brisket or pork butt for a friend's family and they gave me a recipe to try. This recipe says to smoke a pork butt at 225-275* for 4 hours or until tender. After wrapping and resting for 1/2 hour it will be pulled. An alternative to smoking is to oven roast to an internal temperature of 170* before wrapping and resting. I've only done one pork butt before and it took 12 1/2 hours at 225* to get to 200*. Is it possibly to do a pork butt tender enough for pulling in 4 hours?