Did my first pork butt hot and fast today on the wsm. Averaged about 300 fir 6.5 hours. Butt was 11 pounds, but after I trimmed off the skin and fat cap it was probably closer to 9 pounds. Rubbed it and put in the fridge over night. Loaded it on the wsm around 8:30 this morning, water pan covered with foil. Filled the chamber with a little more than a half bag of kingsford blue plus 3 big chunks of wood, 2 apple and 1 hickory. Internal thermometer hit 205 after 6.5 hours. I didn't lift the lid, spritz or touch it at all. It came our juicy and delicious. There was more fat to throw out than if you cook it at 250, but I'm happy with the results. I'll roll hot and fast again for sure.