Pulled pork is best at 205° on the thermometer; this allows to be perfectly done. It lessens the collagen, and makes the meat as soft as the skin of a new born baby. You should know that an internal cooking would still persist at 10°, even after you withdraw your meat from the grill ̶ the shoulder, particularly.
Your meat gets a brown-grayish colour from pink, once the thermometer hits 140°, hence, ensure you check at ever interval of an hour, while you remove from the smoker, with immediate effect, once your it gets to over 200.
Removing your pork at an internal temperature of 205°, softens your meat, thereby, making it easy to tear apart. To give a sumptuous touch, ensure you apply the barbeque rob on the fats, which could have been trimmed off. This gives a seasoned flavour that can be owned by you alone. I bet you will have amazing result that pulling our pork at an internal temperature of either 225 or 230°.
ALSO SEE: What Temp To Pull Brisket Off Smoker?
How To Use A Meat Thermometer
Basically, we have the analog and digital thermometers; no one is bad to use. Notwithstanding, you get a fast and exact result when you make engage in the digital therm. One important thing is that you ensure the internal temperature gets its reading from the thickest region, which must be boneless. Go in by the side, if it region is not up to ¾.
The temperature is best known when the meat is still hot, or few seconds after alighting from the grill. You can give it a 3-minute rest, for optimum flavour, and complete distribution of the juice. No other equipment gives a delicious and protected experience, than the meat thermometer- you will be perfectly sure of its doneness. Try it, enjoy it!