Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Smoke it between 225-250,many go higher but I would stay lower on the small chunk. Around 200-205 IT is great for pulling. Real problem is minus shrinkage and waste your not gonna have much left over if any which is what a pork butt is all about if you ask me!
Not sure never cooked one so small and just tug on the bone as its getting close to 200. If I was to guess 3-8 hours,nothing like a ball park estimate!