How well does BBQ Pork Butt slice w/ a deli slicer?

[bbqgeekess]

I was just wondering if it is possible to slice bbq'd pork butt really thin for deli sandwiches, using a meat slicer. Or would I need to cure it first and make it kind of like a ham?

I am thinking it might crumble apart -- the grey meat, versus cured.

If I were to do this, at what temp would I pull the pork butt out of the pit for slicing? I'd throw the pork butt in the fridge overnight first before slicing I guess.

[landarc]

There are some places where smoked sliced pork butt is what is meant by BBQ. You have to pull it a little earlier than normal for pulling. I have done this, and pulled just when the bone got loose, not wiggling lose, just sort of loose.

And yes, make it cold and it slices a whole lot better, just like any meat, which you seem to already know

[Fwismoker]

Haven't used a deli slicer but yea about 180-185 is a good slicing temp.

[EverettBBQ]

Ok:doh:
Pork is done at 160 deg.
Going to 195 to 200 deg allows you to "pull" the pork:shocked:
If you want to slice like deil meat, take your butt of at 160 deg.
Will be good:grin:

[IamMadMan]

For my wife, I often smoke boneless pork butts for winter dinners. I smoke to about 170, pull and cool. The next day she slices about 3/16" slices and reheats in the juices which she thickens. Great stuff.....

You can also trim, cure, and them smoke them to make something like daisy ham which can be served hot or cold and also sliced on a deli slicer.

[BigBellyBBQ]

Pull out any where after temp hits 150/160, in my opinion, the flavor changes at different temps, do not go over 175/180 max for slicing..

[Garyclaw]

Can't add much to the above but, I love sliced PB as a nice change from pulled. As you said, slice cold.

Did this for a grad party a couple of years ago as a "gift" to add to their catered menu. Folks loved it and it was gone in 30 min. I just piled it up in a chafer with a thin Q sauce for flavor and re-heated in the oven.

[cholloway]

Well there ya go. Anywhere from 150° to 185° or until the bone is "just sort of loose". :wink:
Personally, I choose something in between at ~165°.

[bbqgeekess]

Would be nice to see some pictures of ultra thin sliced bbq pork butt :) Wavy slices piled up high, on some homemade sourdough :)

[BigBellyBBQ]

Would be nice to see some pictures of ultra thin sliced bbq pork butt :) Wavy slices piled up high, on some homemade sourdough :)
sounds like a weekend cook is on your mind! Sure beats licking the screen!!

[rookiedad]

i would go boneless and slice off the little piece you get after deboning and use it for something else. i would then butcher tie the bigger piece into a sliceable shape and take it to 180*, then cool.

[bbqgeekess]

Take it to say 180F then throw it right in the freezer to cool it down?

[landarc]

If I need it right away, I prefer to use an ice bath, use a cooler full of 50/50 ice and water. Take the hot roast and put in a turkey roasting bag and plunge into ice water. Will bring the temperature down the fastest using that method.

[ajstrider]

I did a small pork butt the other day to experiment, I pulled it off the smoker at 165 because I liked the way the bark looked and I wanted to slice it. It sliced up very well and tasted good. This is the only time I have sliced it but I think I could have sliced it pretty thin I believe.

[bbqgeekess]

Ok, after looking a bit I found a photo of someone slicing some pork butt on a meat slicer.. looks pretty good! :)

http://i43.tinypic.com/34y1vsn.png

[Bonewagon]

That looks goood. :thumb:

[JONESY]

I haven't done it for slicing, but I have pulled it early for cutting into chunks. I understand that pork is done at 160, but a shoulder pulled at that temp will still have ton of connective tissue, un rendered fat and be tuff as a shoe. I would pull it at 185-195, I'm doing a jerk shoulder on Sunday and that's my plan.

[bbqgeekess]

I haven't done it for slicing, but I have pulled it early for cutting into chunks. I understand that pork is done at 160, but a shoulder pulled at that temp will still have ton of connective tissue, un rendered fat and be tuff as a shoe. I would pull it at 185-195, I'm doing a jerk shoulder on Sunday and that's my plan.

I've been hearing 180F is the key temp to pull and drop in a ice bath for slicing the next day.