I would search, but i'm grilling right now... quick question... I have a 5.5 lb pork shoulder cooking right now and I was hoping to get it done in about 10 hours... what would you say I should aim for temperature wise? right now i'm runnin about 230.
The rule of thumb is 90 minutes per pound at 225 to get to 195 (pulling temp) so I think you're going to be OK with even enough time for the butt to rest, especially if you want to cook it only long enough to slice or chop it (remove from grate at 180). If you're worried about time you can bump up to 245-250 as was suggested with no ill effects.