Quoting the great forum smoker and with Pop's experience. I am : Planning my work,, then working my plan. I want to do a nice pulled pork or ham for the holiday,, I have a week now to prepare. I have called several butchers and I cant seem to find a freshly cut butt or shoulder around 15#, which is what I was hoping for. Butcher said that would be from a 1000# hog and they dont grow them that big here in Indiana. I can get a couple freshly cut 10#'s. The local grocery has some 12#'s or larger processed ones, is there that much difference when smoking for pulled pork ? In your opinion,, should I go for fresh or something from store ? My plan is too brine it for 12 hours, and add in a cup or 2 of freshly pureed pineapple pulp to brine. The leftover pineapple,, I want to simmer on stove to reduce it,, then put in my little dehydrator and get some chunks/flakes which I can add to rub. Now if I end up going with a butt instead of ham,, will swap that with apple but you get my general thought. Just trying to give myself plenty of time to work this out for the holiday. This is all going to take a couple days to prepare before I even pick up the meat, butt, shoulder or ham. I kinda need a thought on what to go for Thanks in advance for any advice.