Today I made my second attempt at pulled pork. I followed a recipe indicating smoking the pork at 200-220 for 1.5 hrs per pound. I had 2 three pound pork butts which I smoked simultaneously. I ignored the recommended time, but stayed at a smoker temp of a about 210. I wrapped the butts in tin foil at IT of about 135-140 after three hours. I continued the cook until the IT reached 190 then let the pork rest for about half an hour before unwrapping. The meat was smokey, tasty and tender and was enjoyed by all, but the pork did not "fall off the bone" or pull very easily. It was suggested that I cook at a higher temp (~225) and increase the temp after wrapping. Does anyone have any comments on this?
(BTW... the pork is just about all gone, so i am not disappointed with the result. I just think it was more suited to slicing than pulling.)