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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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09-24-2013, 11:35 AM
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#1 |
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Found some matches.
Join Date: 09-10-13
Location: USA
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Sliced Pork....How do you make it?
Hey Everyone - I need some advice please! I love sliced pork but I'm not real sure how to do it? What cut of meat? What finishing Temp?
I do pulled pork a lot and use the typical Butt cooked at 250 until meat temp hits 190....let it rest and then pull it to shreds. Do I use a Butt for sliced pork? I've got to think at 190 it will be too soft to slice, right? Any help is appreciated! |
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09-24-2013, 11:41 AM
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#2 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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You can use different cuts of pork for slices.
You can slice pork butt if you want. Just cook it till 180-185 and slice. Some also slice when it is done for pulled pork, just make sure you have a sharp knife to do it.
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~Ren~ Fat Kids Club Founding Member |
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09-24-2013, 11:43 AM
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#3 |
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On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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You must be getting some crazy juicy pork butts to be able to take off at 190 for pulling. That would actually be my go to temp for slicing. For pulling I have to take it to at least 200 - 203ish before it's ready. Maybe try 180 for slicing?
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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09-24-2013, 11:44 AM
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#4 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I pulled this butt at around 170. It sliced beautifully, and was quite good as is.
It is a roast, after all. Only time I did a butt though. For sliced pork, I usually do loins and take them to 140.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-24-2013, 11:50 AM
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#5 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Hams, loins too
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09-24-2013, 12:25 PM
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#6 |
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is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Sliced Pork Butt. MMMMMM
When I did my last sliced Butt it was pulled around 175. These temps may work for us. But for your first attempt try slicing at 170 see how you like it. Than more up to 175 than 180.  Giving you more excuses to BBQ.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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| Thanks from:---> |
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09-24-2013, 12:48 PM
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#7 |
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Found some matches.
Join Date: 09-10-13
Location: USA
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You guys ROCK! I've never had so many replies to a post on a BBQ forum in such a quick time! Glad to have the help and feedback. I'll let you all know how it turns out!
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09-24-2013, 01:05 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Ahhh let me think...... Cook to 190 and use a knife
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-24-2013, 03:13 PM
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#9 |
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is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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i think i would just start out with pork steaks.. and smoke them.. add a lil sauce maybe.. and there you go! lol
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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09-24-2013, 03:49 PM
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#10 |
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Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
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Sliced Pork....How do you make it? Like this?
  Pull at 165 tent for a 1/2 hour slice and devour. My favorite way to cook it.
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UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962 |
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09-24-2013, 04:05 PM
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#11 | |
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Quintessential Chatty Farker
 Join Date: 08-23-13
Location: In the woods
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Quote:
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-24-2013, 04:38 PM
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#12 | ||
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is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Quote:
Quote:
You dorks, lol. Don't mind them, they've been huffing too much smoke today. 
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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09-24-2013, 04:41 PM
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#13 | |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Quote:
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-24-2013, 05:23 PM
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#14 |
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is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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you could always do a tenderloin, but pull it off around 165 or so.
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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