So I'm planning on doing a modified EW method. I just have a couple questions...[p]The dome temp for the EW pulled pork is 200... right? Until internal on piggy hits 175ish then you blaze to like 275ish until you hit 200?[p]At 200 dome... I can expect 1.5 - 2hrs a lb right?[p]At 200 internal when I pull, I should put in a warm cooler for a couple hours - correct?[p]Also... for pulled pork, is Shoulder Butt or Picnic Shoulder better... or is there absolutely no difference?[p]Lastly... whever is better (butt or picnic)... should I ask the butcher to do anything specific to it... or do I just ask for one or the other and take what he give me?[p]Thanks for the info!