Which do you prefer? I decided to take two 7lb boneless pork butts and smoke/cook/serve one as a pork roast and the other as pulled pork. Both butts are prepped and smoked/cooked identically until an internal temperature of 187ºF. That's when I remove the pork butt roast and keep the other butt in the pit until it reaches an internal temperature of 205ºF.
The pork butt roast is rested for 15 minutes before serving but I FTC (Foil, Towel, Cooler) the pork butt that I took to 205ºF for 3-4 hours before pulling.
Why 187ºF you ask? Years ago I attended a smoking/cooking class and a stick burner demonstrated how to take a pork butt and cook it like a pork roast. One thing I did learn is that it tasted wonderful ... So every once in a while I'll cook a pork butt like this ... besides, I'm here to tell you that the price is right per pound!!