Not so pullable pulled pork

[pignit]

You'll be amazed at the difference 10 degrees can make in the pork. I don't pull mine until I'm in the 200z.

 

[bigbaldbbq]

I like mine closer to 200 when I pull. The big thing that keeps running through my mind was the meat thermometer might need calibrated.

 

[geek with fire]

When mine come up to temp (195-205 for pulling), I remove from foil, and drop the shoulder with drippings in a roasting bag. Seal tight and put the foil back on. Wrap in a towel and drop in a cooler for 1-4 hours.

The roasting bag seals the juices in and let that thing steam itself into oblivion. You will have soft bark (otherwise known as "no bark") but in my opinion, is well worth it.

 

[bigdale]

But he foiled it at 160 and took it to 190-200. I generally pull my shoulders and let them rest in a cooler at 200 and they generally always pull fine

 

[tasunkawitko]

i'm pretty sure a little higher cooking temperature would have made a big difference here. people get married to the "225" plan and while that is good in many situations i believe it doesn't apply to all. this could be one of those times.