first time doing Sliced Boston butt

This was my first time ever doing a Boston butt sliced instead of pulled and I'll have to say I am very very impressed

I was running 100% hickory pellets from cooking pellets.com

Pitt temperature was 250° the whole cook
Got a very nice marbled piece of Boston but t that was sliced maybe about 3 in thick and I went ahead and ran a meat mallet over it to make sure it was even and to break down the tissues

She was seasoned with pappy's as a main coat
Then throughout the cook she was hit with meat church honeyhog and some suckle busters hogwaller

I spritzed every so often on the thinner edges with a 50/50 water and vinegar mixer

I took some of the fat I trimmed off and rendered it down and at the end of the cook basted the meat with the fat.

Everything rendered down perfectly she finished around internal temperature of 180-190

everything was rendered out perfectly and beautiful with a great smoke flavor.

There is a video I took to add to my journal to keep track of my cooks if interested?

https://youtu.be/mVHirX7tmho

thirdeye said:

I like sliced pork. In fact when I make sausage I remove a money muscle end roast (the Coppa roast) and cook it for slicing.

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I've done that before with just a money muscle and I understood why they called it money.

I appreciate the post and everything you've done for this community I love all your recipes on your page they have helped me out greatly

ssv3 said:

Nice! You can make some mean Cubans out them now or with the leftovers.

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I'm a rookie I need to step it up like that because that sounds phenomenal and I will definitely be doing that next time. I appreciate the tip