200 would be OK for a pork shoulder for pulling.
Way different cut of meat.
Good luck and good smoking.
I rub the loin roast, with a paring knife make seven or eight sliced pockets and insert sliced (to open it up for more flavor) cloves of fresh garlic. Wrap it tightly in Saran wrap over night in the fridge, smoke it and you will want to slap momma and write bad checks!!! Promise.......