Well yesterday I tried making pulled pork for the second time. It was approx. 9 pounds. Used my gas grill with one burne lit and left on low. I maintained a steady *250 the whole time. For the first six hours I used hickory wood chips, replenishing them once an hour. After six hours I sprayed it once an hour with an apple juice, white vinegar, worcestshire mix. Pulled the pork when the internal temp hit *195. It was delicious. My brothr was up from Virginia and loved it.