<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Willis:
Pork shoulder and pork butt are both used... depends on the store's nomenclature I guess.
Most folks on this site probably do pulled pork. It's on for a longer period of time. Take it off at an internal temp of around 195-205 when it's fork tender - that's more important than temp.
Some here will slice it. If that's the case, you'll want to take it off with an internal temp of around 145-160. Hopefully others will speak up with their experiences, especially about slicing recommendations. I always do pulled pork, and I do the high heat method.
Hope this was some help.... </div></BLOCKQUOTE>
Unless cooking with foil or using ^^^"the high heat method" like Mikey^^^, first check for tenderness no later than 190* IT, and it really ought to be tender by the 200* mark. Never in my life have I cooked one low-n-slow (225-275*) to a 205*IT that wasn't overcooked.
Also be careful wrapping butts up in foil for long that came apart when you took them off the grate. Residual cooking of a foil wrapped and resting butt can and will turn one that's perfect into one that's turning to mush and starting to dry out if left in a hot cooler for too long.
One other thing I take issue with here it slicing temp. Don't pull off the grate to slice before AT LEAST 170*, and I'd probably wait to 175*, myself. A 145* IT is just way too low, more like the earliest temp to pull a brined pork loin off a smoker. You don't want to slice though. Pulled pork is the best use of a Boston butt, pork butt, blade roast, whatever you want to call it. Don't shred. Just pull the meat apart into thumb-sized chunks and enough to pick at least the larger pieces of fat and gristle out. Don't be too picky though, since the fat will add flavor and the longer you mess with it and the smaller the pieces, the more it dries out. Properly done, you don't need to add any sauce until serving, and some might not even want any, then.
As to size, decent sized pork butts will on average have more moisture. I recommend 7-9lb ones if doing two to a grate, and yes, turning the butt so that both sides are exposed to the heat zone will even up cooking. Pick one or two even larger if you want to do one to a grate, but be ready for a long cook and possible refueling if you use both grates for two bigun's. However, regarding flavor and bark, use enough rub and smoke and they'll have all the flavor they need, no matter how big.
