What is the correct internal temperature for pulled pork?

[Smokin Sparky]

  I use Jan's Rub and take it to 195.  Then I FTC for 3 to 4 hours.  Everyone that I had taste the rub does nothing but compliment about the flavor.

Blake

[4given]

  I use Jan's Rub and take it to 195.  Then I FTC for 3 to 4 hours.  Everyone that I had taste the rub does nothing but compliment about the flavor.

Blake

Sounds like a winner!

[smoker pete]

Jan’s Dry Rub can make a brick taste great … Mix yourself a batch and be prepared to experience that WOW Factor!!  I use this rub which was primarily designed for Poultry but is great on Pork and Beef!

Here's a link to the recipe for Jan's Dry Rub

[FLBentRider]

I use 195-200F, depending on how much resistance the probe gives on a spot check.

Less resistance = done!

Sort of like pushing a knife into room-temperature butter.

[viper125]

Love Jan's rub and I don't cook butts to temp. I monitor them so not to cook to high but has not done that yet. I cook till you can insert fork and turn with little resistance.

[4given]

What temperature do you guys set the smoker at? 225 - 250?

[mikecorn.1]

I always done 225 just because. I'm sure others have their preferences.


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[KyNola]

I always done 225 just because. I'm sure others have their preferences.

Ditto!  4 hours of smoke at 225 and then let it go at 225 until the IT you're wanting is reached.

[4given]

Thanks Guys!