I used to run my temps at 250-275, and wrap after about six hours once the bark had set.
But my last two trys at pulled pork I've run at 225 and didn't wrap. It took a lot longer, but man I'm so much happier with what comes out. Much much better bark, and more complete fat rendering. Better texture too. Even my wife agrees, and insists that I do it this way from now on.
I'm a Carolina boy, so vinegar sauce is a must for me with pulled pork. My go to recipe is: 2 cups apple cider vinegar, 3 tablespoons brown sugar, 1 tablespoon salt, 1 tablespoon crushed red pepper flakes.
Can't wait to see how it comes out, and be sure to post some pics.