Pulled at 120F. Allowed to rest under foil and a couple towels. Internal temp will keep climbing to about 140F before it starts to fall again. Dont slice until its back down below 130F.
Looks great!
I did a 5 bone one a few years ago.
It was good but I screwed the rub on it up bad.
I just used the normal stuff I put on steaks and it was way too salty.
