Boston Butt Slicing and Pulling Question

adicted

Newbie

Original poster

May 20, 2010

7

10

• Jul 21, 2011

• #1

So I have an 8 lb butt.  Can I do this and will it work.  I want to get the internal temp to 170 and cut half of it off for slicing, then put the other half in foil on the smoker till 200 for pulling.  Can i get away with this...

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

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Fl

• Jul 21, 2011

• #2

If I was doing it I would cut it in half before I smoked it... 

Where did you get the 170 for slicing temp please??

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer  

  Craig

 

adicted

Newbie

Original poster

Thread starter

May 20, 2010

7

10

• Jul 21, 2011

• #3

from past threads...am i wrong

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jul 21, 2011

• #4

Have you done the E-Course???

Lots of help there...

Most folks go to 190 for slicing...205 for pulling.

Cutting a butt in half at 170  would make the juces run out all over the place...

  Craig

 

adicted

Newbie

Original poster

Thread starter

May 20, 2010

7

10

• Jul 21, 2011

• #5

took the e class and it says 175 internal temp for slicing, so if i pull at 170 cut in half put in foil it will be 175 after letting it sit for an hour....the other half go back in the smoker till 200 for pulling...or should i just cut the meat in half before I put on smoker that way like you said i dont lose all the juice...

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 21, 2011

• #6

Yes you can do it that way, but remember we usually let the meat rest after cooking to let the juices redistribute. So if you cut it at 170 you will lose alot of the juices, so like said above I would just cut it in half before you start. 

 

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Bearcarver

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Sep 12, 2009

45,279

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Macungie, PA

• Jul 21, 2011

• #7

What both Craig & Meateater said.

Bear

 

spot on smokers

Newbie

Sep 25, 2014

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10

rocky point

• Sep 25, 2014

• #8

can you seperate the meat like that in a cookoff and are you talking about seperating the money muscle

 

cliffcarter

Master of the Pit

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Feb 28, 2010

2,277

258

Old Town, Maine

• Sep 25, 2014

• #9

spot on smokers said:

 
can you seperate the meat like that in a cookoff and are you talking about seperating the money muscle

Click to expand...

Sorry sos but the last post previous to yours was 3 years ago, I think everyone lost interest long ago.

 

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Reactions: spot on smokers