I've read that you can do pulled pork butts at temps as high as 205 degrees . Is this true and what us the ideal temp to take the butt off the grill for pulling ?
I like to pull mine off at 205 degrees, but like Big Poppa said, the feel of the probe going through is a very good indication, you are just trying to get it super tender, that is your goal. The hotter it is, the greater chance of it being dried out.
Thanks guys ! Somebody asked me how I kept it so moist pulling it a 200 , I let it rest in foil and a towel 2-3 hours before I actually pull it . I thought it was excellent and so did everyone else , I just needed confirmation that I wasn't too far off !