I know it sounds crazy, but yeah, 195 degrees was the target temperature of the meat, with the smoker starting out at 225, and then ramping up to 275 by the end, to help the pork shoulder through the "stall," where it can stay for hours at the same temperature due to "evaporative cooling."
You can find out a bit more about smoking pork shoulders, and "the stall," here:
http://amazingribs.com/tips_and_technique/the_stall.html
Pretty much every recipe out there for pulled pork calls for a target meat temperature of 190-205.
The meat turned out tender, juicy, and delicious as always! I enjoyed some leftovers today for lunch. Tasty!
