Well the results are in, and IMHO it is just not as good as low 'n' slow. Tenderness was pretty good, but it was a definitely drier than my usual 12-14 hour butts @ 225, even with the injection and cooking in a pan (which I normally don't do). The taste was okay, but although it had a smoke ring (albeit less of one) there was an absence of smokey flavor. The bark was pretty tasty, and although I stole Bentley's molasses glue idea, I was amazed that you could still taste a hint of the molasses, even though the bark was not overly sweet (I will give you full credit Bentley, but will be using molasses as a glue from here on out, thanks!). I just cant see how competition teams use this instead of low and slow. Some parts (including the "money muscle") were still really good, but lacked the smokiness of one cooked low and slow.
Stats:
Meat: 8.12 LB bone in Boston butt
Cook Time: 5:30
Cook temp 345-360
Cooked on a CS-680 with Traeger Hickory and Apple pellets, injected and rubbed 6 hours prior to being put on the smoker. Took 4 hours to get to 187, then wrapped and took to 205, removed from smoker, put in cooler wrapped in towels for 1 hour.
If given a choice always low 'n'slow, but still got good reviews from my better half and neighbors. I have never done pictures before, but i am goign to try, hope you can see them. The pic of the finished pulled pork is after the "bark shark" (my wife) picked some out.