Hey folks, I've been doing successful pork butts for years, and as we all know, it is usually the most forgiving cut of meat to smoke. You have to try pretty hard to screw one up. Well, I guess I tried pretty hard. I didn't have as much time as I usually allow for a butt. In fact, I didn't even get it on the smoker until noon, yesterday. So I deboned it, and cut it in half to speed up the process. I also smoked at 300°, figuring it should be okay. Well, I was wrong. It did come out quickly; reached 200° IT in about 4-1/2 hours. But after a 2 hour nap in the cooler, it was very difficult to pull. Very tough and fiberous. The collagens didn't have the proper time to convert to gelatins, and I got the worst pulled pork I've ever done. Had to practically drown it in finishing sauce to make it edible. So remember, take your time. Some things just can't be rushed.