Pulled pork timing

[savski]

Hey everybody

Just to let you know, I put the pork on at 10.00 having seasoned and left at room temp for about 30 mins, hit it with a good amount of smoke using chunks of oak for the first 4hrs, foiled(for the first time), internal temp was at 145f, went for a walk with the family with fingers crossed kettle temp would stay nice and stable, returned 2.5hrs later, kettle temp still bang on 250f lid temp so around 230f on the grill, internal temp was at 202f, which i thought "wow" foiling does make a big difference, lifted the pork at 205f, rested wrapped in more foil, 2 tea towels in a cold oven for 1hr, I would say 60% of the pork pulled well, tasted great, everyone really impressed, I still think a bit longer would have been better, although the cut of meat was not great, but then you get what you pay for.

Thanks for your help.

Cheers

Craig.