So I decided to experiment with sous vide then smoked pork butt. And I'm here to tell you that it's the way to go.
I sous vide the butt at 158 for 24 hours, chilled it completely. Fired up my KBQ at 160 degrees and smoked the butt for 4 hours.
2 hours in.
I can honestly say that this is my best pork butt to date. Moist, tender, smokey. And active time was only 4 hours.
My 4 year old boy had to be restrained from the sandwich.