I agree with hotchef, Z. That pic is just too good.......
Like the guys said, the best way to get good pullable pork is to leave plenty of fat on the meat and get it up to 195-200F. I'll be reminding the guy who's buying the meat to do so when I cook some up on July 4.
Thanks for that yahoo link. I've been trying to get more info about the GO 3600. I'm planning on doing a 6-8 butt this weekend and all this info is a great help. It's great to have forums like this. There's no better place to get info than from others in the same situation.
I agree with RichD, I like to let the internal temp reach 200 degrees. This makes the pork a piece of cake to pull (except it is still pretty warm). I just smoked 2 butts and 2 picnics this weekend and they came out great. Smoked them for 11 1/2 hours. I also use a dry rub and do not mop them during smoking. Once I shut the lid I leave them until I reach 200. Seems to work for me.