Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-22-2011, 10:58 PM | #1 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
Sliced pork
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?.
__________________
Rick |
|
01-22-2011, 11:00 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
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.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
01-22-2011, 11:13 PM | #3 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
^^^^ 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).
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
|
Thanks from:---> |
01-22-2011, 11:23 PM | #4 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
Yes lean, so I guess I'll go with the loin
__________________
Rick |
|
01-23-2011, 06:11 AM | #5 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
|
Same as for pullin'. Butt! just take it to 180-185*, debone and slice. Just like in K.C.
__________________
Gator Pit Entertainer Stumps GF223 Lg. BGE |
|
01-23-2011, 09:01 AM | #6 | |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
|
Quote:
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 |
|
|
01-23-2011, 08:09 PM | #7 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
Do a butt or shoulder...smoke till 175-180. Just like they do in North Carolina.
I will eat a loin, but don't like lean meat that much. |
|
01-23-2011, 08:23 PM | #8 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
|
As Emeril says, "Pork fat rules".
|
|
01-24-2011, 12:13 AM | #9 |
Full Fledged Farker
Join Date: 08-21-10
Location: Backwoods of East TN
|
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/r...idgewood.shtml
__________________
22.5" WSM - 18.5" Weber OTS - Hillbilly Pride going NationWide - Coleman Roadtrip LXE |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Sliced Pork results | kihrer | Q-talk | 2 | 12-31-2011 03:34 PM |
Sliced Pork Sunday | Midnight Smoke | Q-talk | 16 | 12-08-2009 10:04 AM |
Sliced Pork | T.K. | Q-talk | 5 | 10-22-2009 08:24 PM |
Sliced Pork turn-in | nthole | Competition BBQ | 5 | 05-21-2008 05:12 PM |
Sliced Pork | BBQ_Mayor | Competition BBQ | 23 | 03-29-2008 09:09 PM |
Thread Tools | |
|
|