Lloyd has a good observation awhile back and I think is worth re-posting.
"The pullable internal temperature of meat is a figure determined by the
temperature (grill temperature) you cook it. 
If you cook at 200, it would be pullable at around 165-170. 
At 190 it would be completely dried out and tough from overcooking. 

If you cook it at 270 - 300, it will be pullable at 195 to 200. 
Much above that and it will be drying out again."      Lloyd

====

From: 
         "Kit Anderson" <kitridge@bigfoot.com>
                                                                
> This is interesting. There is 1 other issue to tie into this thread. What
is
> the relative . Does it take the same time to
cook
> at 200 and reach done at 165-170 as it does to cook at 270+ to get to done
> at 195 degrees? I realize we have the old non-constant of the cut of meat
> and degree of marbeling, but assume all those factors to be about equal.

It will take longer to get to cook at a lower temp. You also risk drying out
the meat if cooked too long at a lower temp. I really think the key is to
cook at 250-275 until done. Each piece will vary on when it is finished.

> Also, if the fat and collogen start breaking down at about 141 degrees
> should the lower temp. finished product at 165-170 be left on longer to
get
> the melt down desired? Disturbed minds want to know; but don't know why.

Fat starts melting at 90. At 160, the cells are going to lose their water.
The longer the meat is on over 160, the more chance you have for drying it
out. Another point is Mr. Brown is a lot better at a higher temp.

Lloyd's observations are right on the mark.

> Aloha Ed

--
Kit