I'll probably take some heat for this...

[teesquare]

Perhaps the greatest strength of LTBBQ s a group is the diversity of experience here. I dare say it does not matter what you are interested in as a cooker - someone here owns or owned it, and can advise you.

But, no mater the type or brand - we all have the common bond of the love of smoke and fire!

[Jaxon]

Congrats Jack!   I felt sorry for Deb, having to sit there and watch you eat and she had to film you  . 

Did she ever get a rib?   

You should have seen what we ate off camera!!!  Believe me, she had her share...

[Jaxon]

...carry on young man!!!

Dan

LMAO...I have a son who is 40...

Thanks, "kid".

[Jaxon]

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?

[sliding_billy]

I like 165 then wrap and rest before slicing.  It also works well if you put it in the fridge for next day sammies.

[Sam3]

I like 165 then wrap and rest before slicing.  It also works well if you put it in the fridge for next day sammies.

I do the same.

[Jaxon]

I like 165 then wrap and rest before slicing.  It also works well if you put it in the fridge for next day sammies.

Are you sayin' to wait till the next day to slice it - while it's cold?

[sliding_billy]

Yeah, it is delicious (and since you are pulling the other part, it will be a completely different meal)!  Not saying you shouldn't grab a nibble of the money muscle before putting it in the fridge though...