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Boston Butt Slicing and Pulling Question

post #1 of 9
Thread Starter 

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...

post #2 of 9

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

post #3 of 9
Thread Starter 

from past threads...am i wrong

post #4 of 9

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

post #5 of 9
Thread Starter 

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...

post #6 of 9

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. icon14.gif

post #7 of 9

What both Craig & Meateater said.

 

 

Bear

post #8 of 9

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

post #9 of 9
Quote:
Originally Posted by spot on smokers View Post
 

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

 

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

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