Started my pork shoulder on the grill at 7:30am yesterday.
Dinner was at 6pm, so that is when I took it off and it was at 202F (My target was 203F)
SO DELICIOUS. Everyone was loving the pulled pork sammiches we served with pickles coleslaw and Sweet Baby Ray's BBQ sauce
(this was 2 hours before I pulled it)
BTW that is a 9Lb shoulder. You need to hit 201-203 for the MAGIC to happen where the collagen breaks down and gets very tender