Sprouts was having a sale on 85% lean ground beef last week for $1.99/lb. The butcher sold me the chunks of shoulder they get in cryo packs, that they grind up for this ground beef there at the store, for the same price: $1.99/lb.
I am BBQ'ing a small portion of one of these shoulders now. It's at around 160F.
I think I want to slice this meat instead of pulling it. Would I not foil it in this case? And at what internal temperature should I cut it? How long do I let it rest first?
It's smelling good and has a nice bark going on at least.