I usually cook to a temp of between 197F and 203F. But it all depends on the meat. Once it gets to 197, I test it with a fork. If the fork sinks in like a knife through butter, then it's ready. If there's resistance, wait a couple more degrees.

I also like to pull the meat, then wrap in tin foil and put in a cooler for at least an hour to rest. It's only after resting that I attack (pull) it and add sauce.

But, everyone has there own style. That's simply mine.