160 degree butt is fine for slicing but it would be mighty tough to pull. I have a pair of the Charcoal Companion metal units and they work well enough but I tend to end up with the pork shredded a bit finer than I really like it. I find that using my fingers wearing the Raichlen gloves gives me a better feel for the finished product. Besides, I keep punching holes in the foil pans using the metal jobbies.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.