What temp for slicing?? Help please.
After an 8 hour cook @ 220 I wrapped it in foil at 164 and put it back in the pit and turned the temp up to 245. My 6.5 lb pork shoulder is just now coming out of a stall. It was stalled for an HOUR! Now I have the pit up to 257 and the meat is finally moving (it's up to 171). I hesitate to push it much higher because I think it will start to dry out. What is a good temp for slicing? I'm thinking maybe 180 or 185?
Smokin' in Laveen
22.5 Weber One Touch
Auber Temp Controller
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