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View Full Version : Sliced Pork turn-in


nthole
05-21-2008, 09:20 AM
For those of you turning in chunks, pulled pork and slices, which part are you using for the slices? I'm sure we're over cooking our pork still, which makes it really tough to slice, but even still, we can't figure out what part of the pork butt makes the best slices.

Thanks
Neil

tony76248
05-21-2008, 09:44 AM
It shouldn't be tough to cook after you let it rest a bit. Then when ready to slice use an electric knife and you will not have any problems.

cmcadams
05-21-2008, 10:57 AM
When we've done sliced, we take it off around 180-185.

CajunSmoker
05-21-2008, 03:49 PM
http://www.bbq-brethren.com/forum/showthread.php?t=34340&highlight=money+muscle

Go to post 14 and Plowboy shows a great picture of what to slice.

nthole
05-21-2008, 04:06 PM
Thanks Rodger. That's what I was looking for. You'd think I'd know how to do a proper search!

Sawdustguy
05-21-2008, 05:12 PM
The meat from the money muscle makes the best slices.