These still had a solid texture, could cut with a fork, they were around 185-190 degrees when I pulled them. I had to be a little careful handling them for the plated shot as they were almost ready to fall apart. You can also smoke them similar to ribs using a form of the 3-2-1 method. Probably 2 hours of smoke, 1 hour per side, then wrap for 1-2 hours & then back on the grill for a few minutes.