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I use a Boston butt for pork and sauerkraut in about 8 hours, and it does shred, but not at all the same in texture. My NC pulled pork takes 12 to 18 hours depending on weight and how long it takes to break the plateau.nce I hit 195, I wrap it in foil and towels and place it in a small cooler. It will stay at food safe temps for at least three hours, which allows me a nice window to hit a dinner time. I pull it right at dinner, and hit it with a apple cider vinegar NC-style finishing sauce.
Rump is too dry so I don't use that either....however, all that said, brisket is usually really good when I have it at someone's house. The recipe I have for brisket said to wrap it up in foil 250 for 5-6 hours for a 5 or 6 lb brisket then unwrap and cover in bbq sauce for an hour longer.