Pork but temp for pulled pork

[rockyathabaska]

Hi, it’s been awhile.
Can’t remember how to search the forum for pulled pork done temps
Any help would be appreciated.
Thx
Rocky
Using new to my friend’s Weber kettle

 

[Burn]

200 or when the bone can be pulled out.

 

[smokeisgood]

200 or when the bone can be pulled out.

Yep, I try to pull the bone at 202... sometimes it needs just a little more time, but it'll be close. When the bone pulls out clean, it's done.

 

[captndan]

205 after the stall.

 

[thirdeye]

When it's north of 198.5° AND it probes tender in at least 4 or 5 spots from end to end it's probably good to rest in a cooler for 2 or 3 hours.

 

[Hamdrew]

numbers/temps can be deceiving, but a toothpick never lies


when the bone comes out or when you squeeze it with tongs and accidentally start pulling it and have to go grab a spatula

 

[El Ropo]

Done temps will very depending on the type of cooker, breed of pig, and the cooking temp. In general, the lower your cooking temp, the lower the "done" temp will be. The higher the cooking temp, the higher the "done" temp will be. Probe tender all over or when the bone wiggles freely are the best indicators. This could happen in the high 190's, or may be as high as 215F if cooking at higher temps like 325F. An extended rest period is just as good for pork butts/picnics as it is for briskets. I like to rest my Butts/Picnics for at least 3 hours before attempting to pull.