Originally Posted by KnucklHed BBQ
If you try to slice it hot, yes, cool it and slice when cold and the fat & collegen will hold it together, even when you rehaet it for hot sammies. I prefer it steamed till tender, it's alot juicier and not so tough IMO
It's all about the slice.
cooked to 200 will cause a thin slice (cut on slicer) to fall apart.
I prefer to pull at ~170 & steam before serving (like Guerry said).
Sliced thin against the grain will make it very tender even at 170F.