Pork butts can be cooked at ANY friggin' temp, especially if there's no sugar in the rub. Here's proof.
I took a 12.89 lb butt out of the freezer Sunday morning (yes, you read that correctly. 12.89 lbs, one bone-in pork butt). I threw it into a cooler with water and ice to thaw. My intentions were to cook it Monday night with 4 hrs in
the Kettle and an overnight finish in the oven at 250F (my
WSM is out of commission right now mimicking a petri dish). Well, that plan flew out the window when a non-covid bug flew in on Monday.
Wednesday morning I got up at 0630. Set the oven at 375F. Trimmed the fat, seasoned it with Pappy's Low Salt and McCormick Taco seasoning. The butt filled a 9x13 aluminum pan. Double panned and placed it in a 15" paella pan with handles just to make it easy to handle and move in and out of the oven. Tossed it in the oven uncovered and went back to sleep.
Checked the Internal temp at 5 hours. 188°F. An hour and 15 minutes later, 205°F and probed tender in 90% of the roast. Took it out of the oven, vented the oven heat into the house, wrapped the panned roast in foil, then set it back in the oven at 170F for 4 hours.
Juicy, tender, and delicious dinner Wednesday night. That's the fastest I've ever cooked a butt of ANY size, especially a Godzilla like this one.
Butts don't care what temp you use. Going to do the next one in
the Kettle at high temp since it worked so well in the oven.