Best temp to slice butt

[CUTigerQ]

I'm cooking several butts tomorrow for a few folks and one person wants theirs so that they can slice it. Problem is, I've never cooked one to slice. I've looked and have seen people say to pull off smoker at 165 and wrap. Some say 175 and others say 180. I'll give it to her around lunchtime tomorrow and am not sure when she is going to slice it. Can someone help me on the right internal temp for slicing and for holding UNTIL it's ready to slice?

 

[Jason TQ]

180'ish. Don't over think this. Even after wrapping and holding somewhere around 180 will work.

 

[bluetang]

For me, I like a bit of texture to sliced. I take it off the fire 'round 160-165', foil wrap and hold till din din. I bone and tie it as well and don't hold it much over an hour.

 

[Papa Don]

I was wondering about this today.

Thanks for posting the question

 

[IamMadMan]

If I am slicing thinly for sandwiches, I go to 180. If I am slicing thicker slices for a smoked roast pork dinner I do 165-170.

Both scenarios also require the meat to rest, to relax the protein fibers and redistribute the juices.

 

[COS]

I just did one a while back, pulled at 185. It was just to soft to slice, don't think 180 would be much difference. I'm thinking 170 would be a good temp for slice.

 

[Jeff H]

If I am slicing thinly for sandwiches, I go to 180. If I am slicing thicker slices for a smoked roast pork dinner I do 165-170.

Both scenarios also require the meat to rest, to relax the protein fibers and redistribute the juices.

Assuming you let it cool completely to slice it thin for sandwiches?

 

[thunderalley3]

An important factor to consider is also what they are going to use to slice it with and their ability with a knife and knowledge of the piece of meat they are slicing.
I have seen people destroy perfectly cooked pieces of meat as they have no idea how to slice it.
My suggestion is to do a "sample" slice or two to show the customer that it is sliceable, give them a taste as they will give you the approval of the flavor, and they will also have a piece of meat that has been started to be sliced so they will see what direction to slice in.
A little customer education here could save you a lot of frustration, and possible bad reviews.