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Sliced Pork
Happy Hog
Posts: 67
Put 6 boston butts on XL @ 5:00 PM today.
5 of them weight right at 8 lbs each
the sixth one weight a little over 10 lbs
I would like to take the large one off at the right temperature for slicing instead of pulling.
I think that would be around a175 degrees
175 degrees is in the plateau range.
How do I know when it has rendered the fat so I can take it off.
Help from you Eggsperts will be greatly appreciated.
5 of them weight right at 8 lbs each
the sixth one weight a little over 10 lbs
I would like to take the large one off at the right temperature for slicing instead of pulling.
I think that would be around a175 degrees
175 degrees is in the plateau range.
How do I know when it has rendered the fat so I can take it off.
Help from you Eggsperts will be greatly appreciated.
Comments
-
I like to pull roasts and loins around 145-150F. Why not treat the meat like a roast?
-
I think 190 is the temp you are wanting to pull for slicing.
Mike
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