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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.


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Unread 08-23-2010, 08:11 PM   #1
ezmuny13
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Default boston butt pork roast

picked up a 3.60 lb boston butt,i would like to slice it,what temp do i pull and slice it at...thanks all
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Unread 08-23-2010, 08:33 PM   #2
Tombigbeeriverdawg
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I say 170 to 175.
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Unread 08-23-2010, 08:55 PM   #3
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When a skewer feels like it's going into butter. Make sure to probe several spots.
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Unread 08-23-2010, 09:24 PM   #4
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I pull mine at 170ish to slice as well. good luck let us know how it turns out.
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Unread 08-23-2010, 09:36 PM   #5
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I've always heard around 165 - 170 to slice...
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Unread 08-24-2010, 12:45 AM   #6
ezmuny13
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thanks sure will
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Unread 08-24-2010, 09:22 PM   #7
Mitch
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I pull at 165 and wrap and cooler for 1 - 2 hours.
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Unread 08-24-2010, 09:25 PM   #8
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I apologize as this is not an attempt to hijack the thread but I was wondering about slicing a butt. I have never tried this but it sounds interesting. Do most of you slice it while it is still warm or do you let it cool and refridgerate for slicing? I guess it could depend on the desired thickness of the slices and the slicing mechanism (knife, meat slicer, etc.)
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Unread 08-24-2010, 10:45 PM   #9
LiveSimple
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I've heard to wait till 190 if you want it to pull apart.
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Unread 08-25-2010, 12:07 AM   #10
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Sliced 165-170, pulled 190-200. You can slice after letting it rest as you would for pulled. If it's done right it'll slice warm or cold with a knife or slicer.
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