I am not sure what I like more the Thermoworks Blog or there products.
Here is there post about slicing a pork shoulder vs Pulling it. You pull it from smoker at 175 degrees about 30 degrees sooner Read the Article here for the details
https://blog.thermoworks.com/2018/04/smoking-a-pork-shoulder-for-sliced-bbq/?utm_source=Nl-2018Apr28&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=April2018-Smoked-Pork-cs
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