Recommended IT for sliced (not pulled) pork butt?

[gbritten_nh]

I think I recall a recommendation here for an IT of 170* F for a pork butt to be sliced rather than pulled, is this a good target?  As it is already at 162 this is a time-sensitive question!

TIA, Greg

[Habanero Smoker]

165°F - 170°F should be alright. When you slice it, you need to slice it thin and against the grain. You may have to slice in a few direction to determine if you are cutting across the grain, and there are a couple of muscles that run in different directions.

[gbritten_nh]

165°F - 170°F should be alright. When you slice it, you need to slice it thin and against the grain. You may have to slice in a few direction to determine if you are cutting across the grain, and there are a couple of muscles that run in different directions.

Thanks, it came out great, I pulled it at 165 and FTM for an hour (could not wait any longer, I wanted to try it) and it came out tender and tasty.  I will try to post a complete writeup on it, but work is keeping me pretty busy right now!

[Habanero Smoker]

I definitely will be waiting for the writeup.