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Did my first nearly-successful pork shoulder butt yesterday for pulled pork. 6.5 pounds. 10 hours. Was shooting for 275-300, but had about a 3 hours stretch in the middle of the cook when the temp was closer to 250. Due to timing issues with dinner and evening activities, I had to pull it off the BGE when the internal temp was only 181. Again, due to timing issues, we had to eat right away, so I pulled enough of the thing to make our sandwiches. There was nothing but praise from my family.
Question #1: In a perfect world, what temp should I have been shooting for? I've seen 190, I've seen 200. What's the consensus?
Question #2: How important is the resting period for such a cook? For other less-cooked meats I know it is important for the retention of juices. Would a resting period have helped this maybe undercooked hunk-o-pork become more tender? (The bone did not slip right out...had to work at it a bit to get it out.)
Any advice would be appreciated.