I'm a rookie, but in the 3 comps I have done this year I take the butts off at 185 and foil them. I normally have them in a cooler for 1 or 2 hrs depending on how quickly they cook. They mm normally always slices and I get great chunks. The whole thing doesn't shred into pulled pork, but that isn't what I want anyways.
Shirley Fabrication Offset Awesome Pit
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
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