They are really quite easy to smoke.
I would recommend getting a bone in butt around 7-8 lbs.
You can trim most of the fat cap off & I like to put the fat on a rack above the butt so it drips down on it as it renders.
Figure about 2 hours per lb. at 225, & you would be looking for an internal meat temp of 200-205, or until probe tender.
Let it rest on the counter for about 1/2 hour & pull it apart with your hands. Get some good silicone gloves, cause it will still be hot. I say use your hands cause if you see any pieces of un-rendered fat you can remove them easily.
Then you will want to use a finishing sauce on the freshly pulled pork. Here is the one a lot of us use.
SoFlaQ’uers finishing sauce
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.
Lately I have been smoking my butts at a higher temp, here is one I did a while ago at 270-280.
https://www.smokingmeatforums.com/t...ith-judys-pretzel-buns-thanks-mossymo.253165/
Good luck!
Al