Pork butt: how long is too long?

[4R Daddy]

To leave it in the cooler to rest?

[TexAg2002]

My FIL has done it overnight. Bring back to temp on the smoker in the morning for a lunch meal. Not saying I recommend this, but there it is. Personally I have never gone over 4 hours.

[rodney1]

Internal temp to 195 to 200 for pulled pork

[Rat]

My FIL has done it overnight. Bring back to temp on the smoker in the morning for a lunch meal. Not saying I recommend this, but there it is. Personally I have never gone over 4 hours.

I just leave it in long enough to cool down so when I start pulling it doesn't burn my fingerprints off.

No more than four for sure.

[RevMS]

Get it to a 200°F internal temp and it falls apart. I usually do a couple hours uncovered with smoke at 250-300°, then cover in foil and let it get up to temp. Takes a while to render the pork fat ... it will hold at about 155° for what seems an eternity sometimes.

[TROPHYROCKDUKE]

I usually hold it for an hour before pulling, i have held it for up to 3 hours.

[CaptJack]

when the shoulder bone slides out clean
it's done