.

Usually between 200-205 if I’m doing it for pulled pork

205

What are you cooking it on? As others mentioned you are in the stall. At this point it's not taking up smoke any more so there is not harm in wrapping it in foil and turning up the temp to 275 or 300 to push it through.

I usually remove mine between 200 and 203.

200 with a two hour rest


I wrap at 165-170

Save the juice and add to meat after pulling if needed. I did one today. Flavor, tenderness and moisture was my best yet and I cut my cook time down to 6.5 hours. Decided to use pineapple juice in my mopping/spritzing and I won’t be using apple juice again.

205ish

200-205. It depends how impatient I am at the end.

I got impatient with my last one and pulled between 195-200. It still shredded pretty easily. I try it to make a habit of it, but those last few degrees can take forever!

I look for 200º range, and the ease at which the bone moves. Then wrap for at least an hour or two in an ice chest.

275, but I have a fuel water pan in it that I fill with flavored liquid.

203