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Joe, no hotter than 250 degrees and you'll be fine. If you want to cheat a little without losing flavor, you can wrap it with tin foil for the first 2 hours. Save the fat that collects. You can only get so much smoke into meat anyway, so you really don't lose much. Soak some hickory (or fruit wood) or mesquite. Put pieces of the soaked wood on the charcoal for smoke. Make the heat as indirect as possible.
Use the fat to make a sauce to pour over the pulled pork when you heat it up.
I consider pork "pullable" at 190F.
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