Pulled Ham question

[toney marconi]

I think I've got all the info I need from searching except one thing. Do I use a Butt Portion or a Shank Portion? I seem to be getting mixed results when I search. I've smoked one of these in the past. I used a Butt Portion. It was delicious but just a little dry. Would a Shank Portion be more moist, or should I stick with a Butt Portion. Any tips to make it moist?

 

[gmc2003]

The butt will be moister because it usually has more fat than the shank,

 

[bmudd14474]

Both work but the butt would be my pick

 

[SmokinEdge]

Are you curing yourself? Or buying cured?

 

[JckDanls 07]

Any/all pork (raw) benefits from a brine... I am also interested in doing a pulled ham... I just can't get it in my head that the ham won't be all dried out after cooking it to 200 degrees IT (internal temp)...