The shredding of the meat must be done whilst it is still hot/warm and the temperature that the meat is shredded at plays a large part in determining the coarseness of the final shred. By letting the meat cool from its final cooking temperature of at least 95 degrees Celsius, a thicker more course shred is possible, for a very fine shred, transfer straight to the shredding machine from the smoker or oven.Read More