On Jan 29, 8:30*am, RockPyle > wrote:

> My thoughts were that storing the meat as a whole shoulder would
> result in more juicy Sunday food.
>

Pork butt and lack of juiciness has never entered the picture, ever,
no matter what we've done to the meat. Don't worry about juiciness,
it'll be moist regardless. Have (over) cooked them to 210F, no
problems, still moist.