Quote Originally Posted by kingbeefy View Post
I did a few pork butts last year and my first one this year and just couldn't get them up to shredding temp. They were all done but I kept having to slice them. They would hit the plateau and I would run out of time. The last one I did I started at 11pm on a Friday night, got up to tend to it through the night, and at 4pm Saturday I hit 200 internal temp. Shredded beautifully. I suppose I may go at the brisket similarly when I finally decide to tackle it.

I find that brining them, smoking them, then finishing them in a crock pot works wonders. The crock pot does the tenderizing. I use apple cider vinegar and brown sugar to get the sweet and sour balance right when it's shredding tender. Should already be salty enough from the brining.