Plan pulled pork by weight — with the target internal temp and the stall built into your timing.
An 8 lb pork shoulder at 225°F runs roughly 10–12 hours, plus a stall around 150–170°F. Pull it at 200–205°F when it shreds easily — the collagen has rendered.
Smoking is the method where the clock lies most: weather, smoker swings, and the stall all move the finish line. The time above is for planning your day — cook to the target internal temperature with a probe thermometer, and pull when it's probe-tender.
Smoking a different cut? Use the full smoking time calculator.