Sliced Pork Butt Advice?

[Pat Romero]

I wanted to get some Forum advice on sliced pork butt. I am cooking two butts, one is approximately 10 lbs (bone-in) and the other ~ 11 lbs. I'm cooking them L&S around 225-240 degrees. I have a Maverick probe in the middle section of the larger butt. Meat temp currently measuring 180 degrees. Here's my questions:

1) What doneness temp do I cook to for sliced instead of pulled?
2) I will likely need to hold this in the oven for several hours as it's date with destiny is 5:00 pm for a Neighborhood Pot Luck Dinner. I was planning to let it cool uncovered @ room temp a bit once it comes off the WSM, then stick it covered in a 170 degree oven until time to slice & serve. Is this correct? Will holding the butts like this for ~4 hours make the pork "mushy" by 5:00 pm???
3) Any other advise or comments?

Thanks in advance for your help!

 

[Brad Olson]

Pat, I've always heard that it's 160 for sliced, 180 for chopped, and 195+ for pulled so it sounds like you're headed in the right direction.

 

[Pat Romero]

Pat, I've always heard that it's 160 for sliced, 180 for chopped, and 195+ for pulled so it sounds like you're headed in the right direction.

Thanks, Brad! I over-shot my temp for sliced, so pulled pork it is! Still looking, smelling & tasting very good!!!

 

[Karl Freienmuth]

Block parties are a blast!
Your neighbors will eat that pork no matter how it's sliced, chopped or pulled.
Guaranteed!
Beware.... they'll want it every time!

 

[George Curtis]

I've always done my sliced pork at 175-180. but I don't cover it afterwards. problem is that different butts will cook differently.