Publix has pork butts on sale for $0.99 per pound but they are picnic shoulders. I've never cooked one of these so I bought one yesterday, trimmed as much fat off as I could and put it on this morning. It's been sitting on 170 internal for at least a couple hours now. I assume this is the temp where everything breaks down and renders. I am trying to get to 195 to 200 as I would like to pull it. My questions: (1)Any estimates as to how much longer it should take to get to 200 internal with a pit temp running 250? (2) What temp should the meat be to pull? (3) Would I be able to wrap it tonight in foil, towels cooler and pull it in the AM or will I be up all night??
