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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.


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Old 01-22-2011, 10:58 PM   #1
Callahan-que
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Default 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?.
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Old 01-22-2011, 11:00 PM   #2
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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.
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Duh.
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Old 01-22-2011, 11:13 PM   #3
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^^^^ 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).
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Old 01-22-2011, 11:23 PM   #4
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Quote:
Originally Posted by bigabyte View Post
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.
Yes lean, so I guess I'll go with the loin
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Old 01-23-2011, 06:11 AM   #5
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Same as for pullin'. Butt! just take it to 180-185*, debone and slice. Just like in K.C.
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Old 01-23-2011, 09:01 AM   #6
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Quote:
Originally Posted by J'ville Grill View Post
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?.
Here you go Mate.

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!

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Old 01-23-2011, 08:09 PM   #7
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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.
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Old 01-23-2011, 08:23 PM   #8
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As Emeril says, "Pork fat rules".
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Old 01-24-2011, 12:13 AM   #9
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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
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