How to tell when smoked brisket is done. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark.. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Place pork in the smoker fat side up and smoke for 4 hours. 4. This pulled pork recipe can be made with a Smoked Pork Butt or Smoked Pork Shoulder. The difference in temp allows the pork to be pulled. After 4 hours, wrap the pork with butchers paper or foil and increase the temperature to 250F. A covered crockpot is very close to foiling. Smoked pork butt VS Smoked pork shoulder. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. My husband and I have been working on this smoked pulled pork recipe for nearly 10 years, and I believe we have perfected it! If you are wanting it sliceable, then around 190 is a better internal temp to shoot for. 5. Smoke for another 4 hours. 3. This Smoked Pulled Pork recipe is my family's go-to. The smoke temperature depends on how large the piece of pork is. 6. Sprinkle the pork generously with the rub until it is fully coated. Best of Luck, David If you want pulled pork… You have to go past 200. I'm smoking a 9 lb pork shoulder tomorrow. Historically, I've smoked my pork shoulders until reaching desired temp, wrapped in aluminum foil, and let sit for at least an hour before pulling. What is the recommended internal temp I should be targeting (I want to have pulled pork)? Stopping the smoking process in the 170’s will deliver a juicy pork that works great for pork slices. Maintain about 225-240°F in the smoker and let the pork butt cook until it reaches an internal temperature of 205°F for fall apart pulled pork. When smoking pork, the first thing you need to consider is the smoke temperature. Meat cannot absorb much smoke after 140f, I would foil at around that temp. 7. Feed a crowd with this tender, savory pork. Remove the meat and let it rest for 15 minutes before serving. My most recent butt, I smoked until 145f, and brought the butt inside and finished in a 5qt crockpot.