I'm about ready to try my hand at smoking a pork shoulder or two. I'm seeing conflicting information on internal temperature. Some say 170°F, others say 190°F, and some say 205°F. I want this for pulled pork. What internal temperature should I shoot for to get a fall apart shoulder? The higher the better? I think it's pretty much standard to smoke it at 225°F. That right? Some say to plan on 1.5 hours per pound and others say 2 hours per pound. I see people doing a shoulder in 6 or 7 hours while others take 14 to 17 hours. I figure just do it as long as it takes to get to the right internal temperature. That sound right? To foil wrap or not to foil wrap? Mainly though I want to know what internal temperature to shoot for. I know these are personal preference type questions to some extent and I don't want to open a can of worms but any help you can provide will be greatly appreciated. Thanks!