Tannehill Kid
Head Chef
Going on vacation this coming week and the wife wanted to carry some pulled pork to make sandwiches for lunches. Picked up three butts and smoked two of em to pull and one to slice. Rubbed them down with mustard and Klose Butt Rub. Cooked the one to slice to to internal 190 and the two that we pulled to 202. Would like some input on the sliced one if it's sliced to thick or if I cooked it to long. Vacum seal the pulled meat and heading to the freezer with it so it will be frozen to travel with.