Fast pulled pork on wsm?

I'd recommend following Saiko's high heat method:
http://www.bbq-brethren.com/forum/showthread.php?t=93642

I have another post here that goes into detail on setting up the WSM for high heat:
http://www.bbq-brethren.com/forum/showthread.php?t=99787

You can cook a butt as high as you want. On a WSM it will still get smoke and won't take forever. I cook mine at 300-350* and they are usually done in around 6 hours. Don't let low and slow fool you. High heat is the way to go, even if you aren't in a hurry :boxing::boxing::becky:

I've been doing lots of butts lately, and most of the time, they are cooking in the 275-300 range, but I like to start off a little lower, maybe 225-250, then ramp up the heat in an attempt to get a deeper smoke ring setup. Then after 2 hours, I'll open up the vents, kick the side of the Gourmet to drop ashes, and she'll be up to 300+ in less than 10 minutes.

The butts that I've done like that have been up to 197 internal within 7 to 9 hours, depending on size, and the ring has been pretty good for an amateur like myself.





BTW, that's a the Superbowl Sunday Picnic Roast, it was a huge hit!