Pull it from the smoker at around 180* I/T (typical slicing temps for butt/brisket) and foil/towel wrap to rest for a couple hours. I've sliced a couple bone-in butts recently, and at 180* finish temp, I had to slice pretty thick to keep it from falling apart under the knife, even with a no-foil smoke. So, I'd say 180* range would chunk-up rather well...never tried it that way, but the texture seems like it would have been about right with the ones I sliced.How do you get chunks? I'm smoking a butt tonight, and chunks sound good, I'm wondering how you would go about that. Adrian
Around 200-205.
I'm with you, we like big pieces not a bunch of mush.