325-350 should get it done, but make sure and leave yourself an hour or two buffer zone, they need to rest for an hour or so anyway. I have done both briskets and butts at 300+ temps (Hot and fast or HNF) with great results, but the one thing you'll have to watch for is the amount of sugar in your pork rub. At those temps, they'll turn black on you quickly due to the sugar burning. The ones I have done HNF, I smoked for 3 hours, then wrapped for the last 3 hours or so. Another tip for HNF, make sure any liquid that you put in the foil when you wrap has been heated up to help with heat retention. They have turned out just as good as the SNL butts over the years.
1. Pit temp with range of 325-350
2. Low sugar content in rub, add sugar to exterior when you wrap (turbinado sugar preferably)
3. Put the meat on cold, don't allow it to come to room temp, colder the better to allow for more smoke penetration
4. Wrap at 3 hour mark
5. Heat any liquids going into foil with meat
6. Allow for a proper resting of the meat
Hope this helps and good luck on your comp! Take some pics to share if you have time.
