I do them to 170. Chicken is safe to eat at 160 regardless of what part as per USDA . Meat is well into the fall off the bone because it’s held between 150-170 for a long period unlike oven or grilling at high temps .
http://www.fsis.usda.gov/food-safet...ion/food-safety-basics/safe-temperature-chart
When you get too much above that temp the meat tends to dry out . If I were to make pulled chicken I would wrap it it foil with some Apple juice to help keep it moist .
I do this with brisket also I finish it in my oven at 205 for about two to three hours tented in foil in a baking pan with no salt beef broth this is when the brisket hits 205 internal temp on the smoker. Haven’t done one in a while because it’s a long day
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