I cooked 50 butts to 210 and pulled them with a Roman Pork Puller in no time. Take off what's left of the fat cap, pull the blade bone out and drop two in a turkey fryer pot on the floor and hold the pot with your feet.
Bear Claws (or forks) are great for just a few.
Bill Wheeler - Cleveland TN
competition team member: Jack's Old South & Myron Mixon Smokers.com
Southern Q Model 500 Water Smoker
Jacks Old South Original Patio Smoker
Jambo - FEC100 - Bradley Smoker - Nfusion