It's cooked through at 145 so I pull it around that temp or a little higher. It is really tender without falling apart and retains moisture. It is a mess to slice but worth it. I'm going to start doing it this way more often and vacuum seal and freeze so I'll have some whenever I want.Looks great! I’m a sliced butt slut. My favorite way of eating barbecue.
interesting way of doing it though.
I usually smoke it to a temp of 180 and pull from the heat at that point. Let it cool down a bit and then put it on the slicer. Makes a god awful mess of the Hobart but the results are well worth it.