I typically pull pork at 195 if it feels done everywhere when I probe it with the Thermapen but I pull brisket at 203-205, if it is tender enough.
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@vero.waterman I put mine in a foil pan and wrap around 160-165 internal, and bump the temp from 225 up to 250 or 275, depending on time restraints. Every piece of meat is different. I’ll rock on wrapped, 250-275 until it comes out of the stall. Just watch internal temps, you’ll know. I leave it unwrapped in a foil pan until 195-200 IT. Wrap in foil and an old towel and put in a cooler. It will hit 205-210 in no time.
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Thanks gents. Yes, mine usually turns out fine…can’t really mess up a butt. Last one I did in a foil pan, and incorporated all the drippings into the pull. It just seems to take a long time to get through the stall. More research. lol
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PSA, Pork Butts are $.99 a lb. this weekend at WD. I was thinking making Birria Tacos with it, although traditionally it’s done with beef, lamb or goat. We’ll see. 
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The last two years Boise State has played for the MWC championship. I smoked some ribs for both of those games. And the results were terrific, both the ribs and the football games. Tonight the Broncos play in their last ever MWC championship and look to move to the PAC after winning 3 straight MWC titles.
Any body want to venture a guess as to what I am cooking today? LOL
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Chicken?
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Y’all deserve it, You crushed my mountaineers early this season.