Ive got a front hog quarter thawing out. I plan on smoking it sunday. Can i cook this like a brisket to an IT of 200? Or should i pull it at 165? Can you only succesfully cook certain cuts of certain meat brisket temperatures? With pork loin from the grocery store i cook til 145. But ive never cooked anything to brisket temperature and i dont want pulled pork Id rather slice it Suggestions? I am planning on keeping it simple and stayimg with worscechetire sauce salt and pepper. Being a wild hog id assume cook to 165 on my maverick, to be safe. Or does 145 suffice for all pork? Tips and suggestions please.