Daytona 500 prep! Bbq Sliced pork

I have not tried it, but this video looks interesting.  He starts with a bone-in and cuts out the bone.  Tie it up, cook it ahead of time, refrigerate overnight then slice it and reheat.  He also mention he saves the drippings for pork au jus for reheating.  

johnkitchens said:

The last two butts I tried to slice were boneless, but they were very fatty. I assume if I had cooked it longer more fat would have rendered, but it wasn't the case that time. 

If you get a good butt and the fat is rendered you will be ok. If not it isn't going to be pretty. 

I will not be trying to slice another one. If I am going to slice I will do a loin. 

Let us know how this turns out. 

I agree, if I want sliced I would use loin, for pulled or chopped, butt.

Every region is different, but here we have easy access to pork sirloin roasts, which in the cryo look exactly like a butt. However when you open them up they are a much leaner piece of meat. Pork loin around here is essentially what chops are cut from. 

SmokeyPitt said:

Just my $.02...but if you do a loin i would only take it to 140-145. Any higher and it will likey be dry.

+1. I'd pull just shy of 140 and let it carry over

I think @tarheelmatt is an eggspert on chopped pork. 

Not sure exactly your current process or what you have already covered, but I'll point a few things out here to summarize.  

Chopped pork, at least NC style is simple really and all about the meat.  

Typical chopped pork goes with a whole shoulder instead of just the butt.  I do butts typically as I can get them cheaper.  Either way.  

Before hand, you can either do simple like here in NC with salt only or go as elaborate as you want with a rub of your liking.  

For heat, just lump of choice, and hickory and oak for smoke.  

When pit cooking, we go fat cap down, and flip about half way through (around 5-6 hour mark.  Typically around 250-275° range.  

Pull around 180° and let rest for a little while.  

The parts will usually separate.  You will have some parts you can pull a little, and the rest you can slice/chop.  

Just need one or two cleavers and go to town.  There is an art to it actually.  I am not nearly as good as others.  

About the 32 second mark is the way they can get it done.  You can see how they separated the shoulder.  

http://youtu.be/M9hWvdEblu4


This was a great show on NC/Lexington Q on Man, Fire, Food..

http://www.cookingchanneltv.com/shows/man-fire-food/300/carolina-cue.html


And this one dissect how to do it the way they do in Lexington from Honey Monks!  

http://youtu.be/0DxZn-ySiyw

fusionhq said:

Thanks @tarheelmatt that's about the technique I use.  I do need to pick up a few cleavers however.  It's been so long since I used my old one, I am not sure where it's at...

I think I'm going to salt it, and smoke it like mentioned...then sauce it as I chop.

Do you think flipping the meat is necessary?

Thanks!

Not really... I go fat down though.  

fusionhq said:

@smokinpig that looks great...

Thanks @tarheelmatt I do as well.

Cannot wait for the results!