Whenever i do a pork butt hot and fast, i trim the fat pretty aggressively. I then put on the smoker at 325-350. When I get the right color I want on the pork butt, I will pan it up with some apple cider vinegar (a little more than 1 cup) and foil the pan and put it back on the smoker till the butt probes tender. Let the butt rest and then when you pull, reintroduce the liquid/fat that is in the pan into the pull pork.
At that heat you are looking at approximately 45min-1hr/pound.
You will get a product that is just as moist and tender as if cooked at 225 for 2+hrs/pound.
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