I need to bring the internal temps to around 200 for pulling right? 1st one for me, have had it on since 8am, pit holding 235-250, internal temp is just breaking 180 now. Was in the 160 range for a couple hrs.
I go til 205 before taking it from the smoker. Mines at 193 right now. If you dont have a reliable therm just give the bone a twist and it should want to come out clean. Just don't pull the bone out until you let it rest for at least 1 hour. Don't forget the camera.
I never have had pulled pork till tonight....always been a brisket type. HOLY SMOKES!!! Never knew what i was missing! I followed the steps in sticky for smoking and used the finishing sauce recipe in the sticky. I let is rest about an hour after hitting 205(Thanks meateater), made the sauce..pulled/ mixed and OMG! I have achieved hero status with the kids and wife thanks to this forum....LOL!