Pork internal temp is ideally at 145f, so if it's a fair sized roast I would probably bbq until about 140f and let the internal temp of the meat continue to cook it until 145-150. Cooking until 160 would put it in the 165-170f range and at that point you'd be better off getting it to 200f for pulled pork. That's just my opinion.
Also consider a 24h dry brine of the pork prior to bbqing.
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Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
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