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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-28-2021, 02:33 PM
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#1 |
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Full Fledged Farker
Join Date: 11-10-16
Location: California
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first time doing Sliced Boston butt
This was my first time ever doing a Boston butt sliced instead of pulled and I'll have to say I am very very impressed
I was running 100% hickory pellets from cooking pellets.com Pitt temperature was 250° the whole cook Got a very nice marbled piece of Boston but t that was sliced maybe about 3 in thick and I went ahead and ran a meat mallet over it to make sure it was even and to break down the tissues She was seasoned with pappy's as a main coat Then throughout the cook she was hit with meat church honeyhog and some suckle busters hogwaller I spritzed every so often on the thinner edges with a 50/50 water and vinegar mixer I took some of the fat I trimmed off and rendered it down and at the end of the cook basted the meat with the fat. Everything rendered down perfectly she finished around internal temperature of 180-190 everything was rendered out perfectly and beautiful with a great smoke flavor. There is a video I took to add to my journal to keep track of my cooks if interested? https://youtu.be/mVHirX7tmho |
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02-28-2021, 02:52 PM
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#2 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I like sliced pork. In fact when I make sausage I remove a money muscle end roast (the Coppa roast) and cook it for slicing.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-28-2021, 03:15 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Nice! You can make some mean Cubans out them now or with the leftovers.
 
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) Last edited by ssv3; 02-28-2021 at 03:28 PM.. |
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02-28-2021, 03:21 PM
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#4 | ||
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Full Fledged Farker
Join Date: 11-10-16
Location: California
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Quote:
I appreciate the post and everything you've done for this community I love all your recipes on your page they have helped me out greatly Quote:
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02-28-2021, 03:26 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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^^
It's real simple to do and honestly nothing pro about it. Just some rolls, deli ham or sliced ham, provolone, mozza etc, pork butt you have, pickles and mustard. Press it in a pan and that's it. You already did the hard work. 
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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1 members found this post helpful. |
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