Boston Butt

The rule of thumb is 1.5 hours per pound at that temp.

This is a tribute of wisdom of one of our members who have passed on.
This contains the basics of bbq with other members wisdom.

http://www.bbq-brethren.com/forum/showthread.php?t=7818

The best advice is to use the time/pound as only a guide to estimate. For pulled pork, it's done when a probe thermometer or ice pick goes into the butt in a few places "like butter". In other words, with very little or no resistance. The internal temperature is usually between 195 and 205 from what I've seen. If you are slicing it instead of pulling/shredding it, it's done a little earlier.

Til it's done:shock:..........Just kiddin' of course, but you want to go to probe tender as mentioned above or til the bone(if there is one) wiggles free easily.

KC