I've got a small Pork Butt-3lbs (says butt on the Hormel label, and shoulder on the store label which I assume means the same thing?)
I've only done Ribs, Wings, and (a Turkey at Christmas in a blizzard that was a major success considering the conditions), all with pretty good results with a lot of help from you folks. Is a Pork Butt pretty much for pulled pork only and sandwiches or is there some other way of slicing and serving? Would there be any major variation on the smoking method?
I saw one post that said to take it to 160, foil it to 195, cooler it for 90 minutes, and let it set for another 10, which sounded like an easy way to start.