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Who knows about sliced pork?

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AndyR
AndyR Posts: 130
edited November -1 in EggHead Forum
I'm having some folks over next weekend for a celebration. I've got two 8 lb. butts in the large right now. Should be ready later today. Since I'm having non-q-connoisseurs over, I thought I'd pull AND slice. What temp should I yank the meat for slicing? Is there a particular part of the butt used for slicing? Thanks ya'll![p]AndyR
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  • Gfw
    Gfw Posts: 1,598
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    AndyR, If I were going to slice, I'd probably pull it off at the 160-170 degree range - I usually remove a pork tenderloin (today's dinner) at 160-165 degrees. Good luck!

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  • AndyR
    AndyR Posts: 130
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    Gfw,
    Thanks. How do think I should section it for the slicer? I'm wondering if there is a particular procedure or if I should do what comes natural.[p]AndyR

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  • Gfw
    Gfw Posts: 1,598
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    AndyR, sorry, I don't know - I've never sliced a butt - However, I would have a tendancy to cut with the grain for sandwiches - just a guess. Post the results.

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  • AndyR
    AndyR Posts: 130
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    Gfw,
    I took one of the butts off @ 185f, a little more cooked than I thought it would be. The slicing worked fine. I cut a large chunk away from the bone and ran it through the slicer. A wonderful surprise under the slicer after I moved it. Little bits of bark and fat cap in a pile like the last bit of chips in a potato chip bag. MMMMMMMMMMMMM! [p]I think it would be better to take off the butt around 165f to 170f.[p]AndyR

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