I've been smoking for sometime and have seen are read many different school's of thought on where the best internal temp is for where pulled pork should be. In my experience I used to bring my IT up to 195 Foil and wrap and toss in the cooler and let rest for an hour before pulling. Problem I kept running into was my pork seemed to pull just a little rough meaning it had just a little tug to it.
I was discussing this with a buddy who smokes a lot and told me that he brings his internal up to 210 foils and tosses in the cooler for an hour. and he says it shreds like butter and he had same situation and a friend of his told him that's how he did it. I tried that a few times and it pulled so much better and was still super moist. I have since now started pulling off at IT 205 and for me that seems like the sweet spot.
So my question to the group is .... At what IT do you Pull your Pork. Just curious what everyone's school of thought is on this.