I love pulled pork and I've done many but I want to smoke some pork for slicing. My question is what is the preferred cut of pork to smoke for slicing?.
Sliced pork
- Thread starter Callahan-que
- Start date
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Are you looking for fatty slices or lean slices? I like Pork Loin a lot because I like the slices leaner, but you can also cook a butt to 180-185 and slice. Hams are good too.
BBQ Bandit
Babbling Farker
- Joined
- Feb 15, 2008
- Location
- Harrisbu...
^^^^ What he said. ^^^^
Easiest for me... whole boneless porkloin.... slice thin, thick, hot or cold.
Smoke until 145-150... about 2 hours @ 225-250 (doesn't require 2 days head start).
Easiest for me... whole boneless porkloin.... slice thin, thick, hot or cold.
Smoke until 145-150... about 2 hours @ 225-250 (doesn't require 2 days head start).
Yes lean, so I guess I'll go with the loin
- Joined
- Oct 22, 2007
- Location
- Lincoln NE
Same as for pullin'. Butt! just take it to 180-185*, debone and slice. Just like in K.C.
Here you go Mate.
I cooked this small pork shoulder at (from memory) 350°F to 400°F with hickory until the internal hit just under 200°F then wrapped it in foil and left it in the warming drawer for about an hour, this is what it came out like...
If I am being a bit critical, it was a tad dry but had great flavour and I served it in a little very thin gravy (basically the drippings and some chicken stock) to give it a bit more moisture...hope this helps!
Cheers
- Joined
- Oct 22, 2007
- Location
- Lincoln NE
As Emeril says, "Pork fat rules".
jawpaul
Full Fledged Farker
- Joined
- Aug 21, 2010
- Location
- Backwood...
Ridgewood BBQ in Northeast TN serves sliced pork done differently. They take doneless hams and smoke over hickory. Slice thin and reheat on a griddle with sauce. Nice info on the place here.
http://www.southernbbqtrail.com/tn/ridgewood_slideshow/ridgewood.shtml
http://www.southernbbqtrail.com/tn/ridgewood_slideshow/ridgewood.shtml
