I tend to pull at 125F internal as well, except when BIL is eating, then I go to 130F internal. I always try to buy bone-on. I feel it cooks better, I like the bones part and I just do not understand why it is so hard for folks to carve a roast off the bone. I had to watch yet another roast totally butchered this past Thanksgiving.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell. - Maskirovka
"perhaps...but then again...maybe not..."