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some help on "sliced" pork

citychickencitychicken Posts: 484
edited 12:35PM in EggHead Forum
an eght pound butt is on the egg for my mother and father who are having some guests. ooops! now my mother asks me to cook it so that she can slice it for her guests instead of serving it pulled.

so, do i yank the butt off the egg sooner than 195 internal? your thoughts are appreciated.


  • i would be afraid that it would be tough at a lower temp i suspect 140 for a pork poast or 195 for bbq in between is probably trouble .
  • are you bill with the mini?

    out of curiosity why would "in between" spell trouble?

    have you ever taken a butt at 140 ish and sliced it? is it fatty and tough? btw i am at internal 158.
  • SigmoreSigmore Posts: 621
    If you are at 158° now, pull it now and wrap in foil. It will slice nicely.
  • dhuffjrdhuffjr Posts: 3,182
    For sliced pork I'd cook it to 170-180 degrees then wrap it for an hour or more.

  • i am bill with the mini . i agree with sigmore. with pulled pork beef and brisket the juicy moisture comes from melted collagen at 200 at regular 140 temps the moisture comes from water based meat juice . 140 -160 is ok for pork it might be a tad dry but bbq sauce will cover that up after 160 it will be dry until you reach 195
    off to visit my mom good luck be back this afternoon
  • Take it to about 180-185 internal and it will be great for slicing.

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