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Is it possible to get a perfectly done money muscle when you cook a Boston Butt to 200+? That's what I need for perfect pulled pork but it seems any slicing I try to do at that point just falls apart. Any tricks outside of cooking a second butt just for slicing? I have heard cut off the muscle and wrap it separately and let it sit and cool down for awhile and it will become more sliceable... any truth to that?