Pork Shoulder internal temp?

Good morning everyone! I just recently signed up and am amazed by the amount of great BBQ info I have found on this board. I wish I had found it years ago, but I know that I will be glued to this site for quite a while.

I have been an avid griller for years and only occasionally break out my smoker for real BBQ-ing. I have recently vowed to put in a lot more time cooking some real bar-b-que to expand my skills.

This weekend I cooked a 6 pound bone in pork shoulder on my Char-Broil offset smoker. I tried to keep the temp between 225-250 but it occasionally dropped down to 200. (Which is probably why it took almost 9 hours to cook.)

I wanted to ask what internal temperature should I aim for when cooking a pork shoulder?

The recipe I had asked for 195. I thought that was a little high and aimed for 180, wrapped it in foil for about 30 minutes and hoped that the resting time would finish it off. It ended up being a little overcooked for my taste, but I still count the day as a success.

Any help you could provide would be great! Thanks!

Thanks for the help! I might retry it this weekend with a 5 pounder that I have in the freezer.

It had a great crust on the outside, but the meat just didn't pull apart very well. I think that like someone mentioned before, I didnt' cook it long enough to get the meat to pull apart easily.