Re-enlightenment

JSlot

I had an interesting revelation last night and thought I'd share it with anyone who might be interested. I was looking for something quick and easy to eat for dinner last night before my pool match and I came across some of the meat we brought back from our latest competition. We always cook at least two butts, one for pulling and one for slicing. Well, when I cook a butt at home, I almost always make pulled pork. Doesn't everybody?! Well, I had a bag full of pork pieces for slicing. This butt had only been cooked to 175° internal. For the record, I was reaquainted with the beautiful flavor of plain ol' roast pork. The different texture gave the pork a much different flavor, or maybe it just seemed like a different flavor. Anyway, I'd encourage you guys and gals to cook a butt to slicing temp in the near future. I'm sure you'll be pleased with the results. Not quite sure why a sliced pork sandwich seems so different from a pulled pork sandwich. Not that one is better than the other, mind you, just very different.[p]Seeing Clearly Now,
Jim

Unknown

JSlot, I can understand that very well and to some degree I get that same feeling about a lower temp brisket, i.e. both are good but different.

RhumAndJerk

JSlot,
I want to second this opinion!
I was at an all-day concert last Saturday and the there was a vendor there that was spit roasting whole pork loins. They were using what looked like an old 200 gallon oil storage tank that was converted into a trailer cooker with an electric rotisserie. They were cooking over lump with some hickory splits. Also, I think that they were simply using seasoned salt as a rub.[p]The moral of the story is that the roasted pork smelled absolutely fantastic. I found myself thinking you did … It is time to do a pork roast. [p]The more I think about, a pork loin roast does not require as high internal temperature as a Pork Butt to be considered cooked.[p]Yummmm,
RhumAndJerk[p]