When smoking pulled pork, it's better to smoke the pulled pork at 225 F.
Smoking pulled pork at 225 F is the classic preferred low and slow method of choice for many who want maximum tenderness of the smoked pulled pork.
Although if you want the smoked pulled pork to cook faster, you should cook the smoked pulled pork at 250 F.
When smoking pulled pork, many pitmasters smoke their pulled pork in the range of 225 F to 250 F as a standard range.
Then the pitmasters wrap the pulled pork when browned to push through the stall and finish the pulled pork around 195 F to 205 F internal temperature so that the pulled pork shreds easily.
You can use a thermometer to check the temperature of the pulled pork.
Smoking pulled pork requires patience and time to smoke the pulled pork correctly to perfection.
Smoking the pulled pork at 225 F breaks down connective tissue in the pork gently which is great for developing deep smoke flavor and bark.
Although it takes longer to cook the smoked pulled pork, which is often around 1.5 hours to 2 hours per lb, but can be challenging to maintain steady heat.
Smoking the pulled pork at 250 F results in faster cook time of the pulled pork, but still low enough for tender results, and is more forgiving for beginners.
Although smoking pulled pork at 250 F results in less smoky flavor than 225 F if not managed well, and so you also need to wrap the pulled pork to keep it from drying out.
Cook the pulled pork in the smoker until the internal temperature reaches 195 F to 205 F and the collagen melts and the meat shreds easily.
Wrap the pulled pork in foil or butcher paper, at about 160 F to 175 F when the pork is mahogany brown to speed up cooking and retain moisture.
Then allow the smoked pulled pork to rest in a for a few hours or so to redistribute the juices.