Pull Pork Pull Temp

Typically, one pulls the butt between 195 and 205 degF for the best result. I usually go with the slightly higher temperature, then wrap in foil and towels for a 2-4 hour rest in a cooler.

Are you letting it rest at all or pulling the meat right away?

sounds right,, I pull from the egg anywhere between 195 & 205 depending on how well the beer is going down and haven't had that problem. Are the butts all the same brand?

 
Sometimes one just gets a piece of meat that is a little harder to pull.


For me the length of the rest period hasn't so much for pullability bur rather for moisture. I have had easy pull with minimal rest of 15 minutes.

It is pretty common to cook to 195° but always use a probe, tooth pick or your thermapen, you have one don't you, and check the tenderness of the meat. If your cut of meat has a bone it should be somewhat loose or use a fork and see if it twists easily.

GG

 
'Tough to pull' is a relative term so without experiencing the pull, not sure what to suggest.

Try pulling against the grain rather than with the grain to avoid a 'stringy' pull. Pick up Bear Paws or the like, which making pulling a bit faster.

GG