For pulled pork what internal temp do you pull off the grill?

When you can pull the bone out. Sometimes it’s 190 but most of the time it needs to be around 200-205

205-210. I like pulled pork, not chopped.

I pull mine off at 195, wrap in foil and a towel place it in a cooler and let it rest for 30-60 minutes and then use Claws, or forks to pull/shred it up.

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(2 separate cooks)

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200-205

Looks like the 200’s have it

I could make a meal off that bark alone! Good looking pork! What do run your pit temp at?

Typically I run my temps at as close to 225 as I can, I’ve ran it at 250 before with Little difference, but typically try and stay as close to 225 as I can.

200-205, or when bone pulls out. If I couldn't check bone and had to pick a temp to pull it, I'd go at 203.

Smoke it at 225 all day.

I’ll be smoking one Monday on my Weber Kettle.

Using the snake method, how much wood chunks/chips should I put on top of the coals and where?

Do chunks, also depends if you’re going “crutch” it (wrap in foil) at around 165 or not. Is this your first time doing up a butt? If you decide to wrap, make sure whatever rub you’re using has formed a nice bark and has passed the “Scratch test” before wrapping it. That’s where you check the bark in a couple places with just the tip of your finger nail to make sure the bark is “set” (hard) all around. It will soften out if you wrap. Once you wrap it there is really no need to add more wood chunks for smoke as it will be in foil.

If you wrap it, it should drop the length of time for cooking down by a couple hours but in my opinion it’s better if you don’t wrap. My 8lb butts usually take me aprox 16hrs. However, I’ve had them take less. If you do your butt and wrap it, it may be done between 8-10hrs depending on the size. I factor in 1.5hrs per pound as a way of  guesstimating when it will be done. However, go by internal temp and not just time. If you’re wrapping, a whole large snake if constructed right may last you the whole cook. However, it’s more likely you will have to add more towards the end so at that point you just put handfuls at the end before it burns out doing more of a minion method. Don’t forget about a water pan. When I do a snake I usually put my chunks spaced out evenly throughout the snake, but I don’t wrap. So you may only need to do upto half of the snake. These days I use a Slow n Sear generally most of the time.

Don’t be afraid of stalls just be patient, and don’t forget to adjust your vents to keep it at 225 (or as close to it as you can).

I always pull mine around 203.

This will be my first time smoking in the Kettle, I have a masterbuilt electric but I’ve found that I’m always disappointed in the end product.

I can always finish in the oven if the coals don’t last.

Honestly, I’ve done this before and it works great if you need to do that.

Smoke at 225-250 for 5 hours or to 150 degrees internal.  Finish at same temp to 203-205 internal (without crutching) usually 9 to 10 hours total..  Wrap and let sit an hour.  Perfect.

I smoke at 225F until 203F internal.
An 8 lb butt usually takes me between 14 to 16 hours (I don't wrap).

I think I’m going to try a hot and fast cook next time at around 400-425 or so.

I read it gets to about 45 minutes per pound and it doesn’t get any char built up on the bark unless you have sugar in the rub.

Wrap it or it is going to dry out.  Injection is highly recommended.

I've smoked mine at 250 and pull at 203.

I dont think there is a magic number, I think an internal temp that is at x amount of time above y temperature is the key, and for me bringing it to 203 seems to take it beyond whatever magic temp is required for a long enough time.

Not that I'm a seasoned veteran, but I've had enough successful cooks to be satisfied with the above approach.  I'm sure you can do it 8 different ways and make great pulled pork.

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Night before, slather with yellow mustard and coat with a dry rub.  Stick it in the fridge.

Smoke from 8am to 2pm.

Then I watch the temp so it doesn’t go over 205F which is tricky cause the meat goes exothermic as the collagen breaks down.

Take it out of smoker sometime after 6pm.

Then wrap it up with foil and finish it in the oven at 190F for 6 hours.  Electric ovens automatically shut down after 6 hours which is around 2 to 3am.

The next morning you will have the moistest and flavorful pulled pork that just comes apart so easily.

You’d swear it would dry out the meat, but the opposite is true.

Pit temp around 275, pull it at 200-205 let rest 30min.

When you pick it up by the bone and it falls apart....

Pork is so forgiving- it’s like remedial bbq.

From the advice of others here , I started smoking mine at 275° also.

Pull at 205° and rest a couple hours in a cooler.

Yep, higher pit temp works just fine and no difference in the juiciness of the pork.

But the family would kill me if I made them wait a couple of hours to dig in!

I learned from a friend to smoke the meat for 6 hours or so and then put in the oven at 230 overnight or at least long enough to bring the meat up to that temperature.  Once the meat is a that temperature, you pull the bone out with two fingers, grab the butt with insulated gloves and simply "turn it inside out" in one move.  Your pork is pulled, the bad stuff has been fully rendered and the liquid can be poured back onto the meat to add moisture and the goodness that the liquid is.

Prior to learning this approach, I wrestled up to 6 butts with forks, claws, you name it.  Making a batch of pulled pork was exhausting, not anymore!

202 for brisket
When the bone pulls out for pork shoulder... usually about the same temp
Oops- already answered

Yep.  Finished mine in the oven many times after a 5-6 hour smoke.  203-205 final temp and a good rest is key to moist pig.  Ate in some highly rated NC bbq joint last night.  Disappointing as usual.  Dry.  Almost chewy.  Needed sauce and salt.

No one's pulled pork matches up to mine (IMO).  Also, my sauces are to die for.  Nothing sweet, just mustard and vinegar based sauces for me.  I bought the book Smoke and Spice and never looked back.  My favorite is a sandwich made with a hoagy roll from Sams Club stuffed with PP, and slathered with my mustard & onion sauce and my vinegar & pepper sauce.  I'm slobbering all over myself typing this.

I do 195 °F, but I then arrange on a cookie tray and broil for ~ 4-5 miuntes on high to crisp up the fat.  Pulls apart perfectly and crazy juicy.

Don't care what the temp is, when the meat probes tender, meaning the probe slides in like it's going through warm butter, I pull it.

Same with Brisket.

Ribs I do the droop test.

Around 202 for me, but they are all different.  If I can wiggle the bone at 202, it's done.