The best suggestion I can make to learn proper doneness with BBQ is to not go by internal temp. If going for pulled pork doneness the blade bone should be loose enough to pull out. You should almost need three hands to take the roast off the grate. (A fish spatula helps to make sure none of that succulence stays on the grate.) Also, you should be able to twist a fork stuck in it. It should be kind of jiggly. Oh, and the IT should be somewhere between 188 and 205, depending on how fast you cooked and if wrapped, and how tightly wrapped. [emoji4]Past prime the meat will be mushy and start to dry out. Add a finishing sauce if needed and you'll know better next time. If it comes out a little tough in spots, get to chopping. It'll still be good.
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