The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-24-2013, 11:35 AM   #1
mfaust2807
Got rid of the matchlight.
 
Join Date: 09-10-13
Location: Alpharetta
Downloads: 0
Uploads: 0
Default 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!
mfaust2807 is offline   Reply With Quote


Unread 09-24-2013, 11:41 AM   #2
aawa
is Blowin Smoke!

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

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.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


Unread 09-24-2013, 11:43 AM   #3
BecknCO
On the road to being a farker
 
Join Date: 06-18-13
Location: Denver, CO
Downloads: 0
Uploads: 0
Default

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?
__________________
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
BecknCO is offline   Reply With Quote


Unread 09-24-2013, 11:44 AM   #4
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

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.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Unread 09-24-2013, 11:50 AM   #5
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

Hams, loins too
SmittyJonz is offline   Reply With Quote


Unread 09-24-2013, 12:25 PM   #6
BBQDaddio
Full Fledged Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060
BBQDaddio is offline   Reply With Quote


Thanks from:--->
Unread 09-24-2013, 12:48 PM   #7
mfaust2807
Got rid of the matchlight.
 
Join Date: 09-10-13
Location: Alpharetta
Downloads: 0
Uploads: 0
Default

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!
mfaust2807 is offline   Reply With Quote


Unread 09-24-2013, 01:05 PM   #8
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Ahhh let me think...... Cook to 190 and use a knife
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 09-24-2013, 03:13 PM   #9
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

i think i would just start out with pork steaks.. and smoke them.. add a lil sauce maybe.. and there you go! lol
DownHomeQue is offline   Reply With Quote


Unread 09-24-2013, 03:49 PM   #10
fedex
Full Fledged Farker
 
fedex's Avatar
 
Join Date: 06-21-10
Location: Cypress, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
UDS, Jumbo Joe 2013, 26" Weber, SS Blue Performer, WGA Charcoal, Q100 & Wife Model#1962
fedex is offline   Reply With Quote


Unread 09-24-2013, 04:05 PM   #11
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Ahhh let me think...... Cook to 190 and use a knife
Couldn't have put it any better
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 09-24-2013, 04:38 PM   #12
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Ahhh let me think...... Cook to 190 and use a knife
Quote:
Originally Posted by Diesel Dave View Post
Couldn't have put it any better


You dorks, lol.

Don't mind them, they've been huffing too much smoke today.
__________________
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote


Unread 09-24-2013, 04:41 PM   #13
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Quote:
they've been huffing too much smoke today.
At least it was thin blue smoke
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 09-24-2013, 05:23 PM   #14
mrbill
Full Fledged Farker
 
mrbill's Avatar
 
Join Date: 06-25-13
Location: Tx
Downloads: 0
Uploads: 0
Default

you could always do a tenderloin, but pull it off around 165 or so.
__________________
Beware the wrath of a patient man. 18.5 WSM and "Buddy", my converted Budlight OT grill.
mrbill is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:47 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts