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Money Muscle

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?

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