Sliceing A Picnic

Discussion in 'Pork' started by smokin for life, Sep 7, 2007.

  1. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Can anyone tell me if you can use a pork shoulder for sliceing? I have a 10 lb. shoulder and I really don't want to pull it this time. I can't ever find a butt so I have to use what I can find.[​IMG]
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i slice them all the time.... it's better'n cheaper'n sammie meat from the store... if ya got a lowe's ya can get this slicer fer about $90.00- a great investment.
    it's a 7"blade & does from 1/32" to 1/2" - it ain't a hobart restaurant but great for home use.- i did a 15lb packer in about 3 mins & cleaned up in 4 mins- i would advise get a metal pusher.- the spikes on the plastic 1 aren't real good.
  3. deejaydebi

    deejaydebi Smoking Guru

    You can slice anything. It's up to you. Just pull it sooner around 175 to 180 degrees and enjoy!
  4. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Alrighty then, I think we'll be having Cuban sammies, with some ABT'S on the side. Come on Sun. morning, that's when I fire up the Good Ole GOSM.
  5. chrish

    chrish Smoking Fanatic

    A time guide might be in order too, 10lb shoulder, im not great at math but 1 1/2 hrs per pound = 15 hrs i might be wrong on that[​IMG]
    but you might want to drop at least 3 hrs smoking time to keep it firm enough to slice, and thats at a temp of 250 range.
  6. adb551

    adb551 Smoke Blower

    Anything can be pulled. Anything can be sliced.

    You have to keep an eye on it, but I say take it off a little sooner than you would, as the others have said.
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    The main difference in slicing/pulling is the texture of the meat. When it is cooked longer, it is easy to pull/fall apart. Meat with less cooking time will have more texture and allow you to slice it without it falling apart. This is my experience, as I have overcooked some roast in the past, and I just about gave up on slicing. The meat was still very tender and nobody complained, unless I ran out of meat.

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