I'll be smokin' a butt Saturday. Here's what I need to know...If I want to slice instead of pull the pork, what is my target temp?
Since I have a pretty large butt - about 9 lbs - I will cut it in two, cookin' the "money muscle" separately. In fact, I may use that piece for sliced pork and cook the rest to 200* for pulled.
Can ya help me?