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A little late to this one, but I remove mine from the smoker at 190-195 and allow to rest then pull. A finishing sauce made from the drippings is a must.
I take mine out of the smoker @ about 195. It seems to me to get too mushy if I cook it any higher. If you cook faster (at a higher temp) you may need the extra few degrees. If you cook @ 225 or so 195 does it for me.