[The Pickled Pig]

Originally Posted by ique

Two suggestions I have are... cook your slicing shoulder more, to the 180's, and let cool a bit a room temp before slicing.

Don't process your pulled shoulder so much. I'd be looking for thumb sized chunks instead of shreds.

Good advice. Take your slicing butt off the smoker at 185F internal and let it rest in a dry cooler for several hours. Leave your pulling butt on the cooker until done (usually 195-200+). Check for resistance with your temp probe.

Your box looks like a mess. It is not well defined. From the pic I cannot tell what part of the butt you are slicing. Consider isolating and partially butterflying a muscle or muscle group prior to cooking.

For your pulled pieces, keep them finger sized and make sure every piece is uber-tender and has a healthy amount of bark on it before going into the box. We like to pull from the money muscle or the horn area.