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Butt....

post #1 of 13
Thread Starter 

Is it only for pulling? While we both like pulled pork wanting to do something different. Or is there a better cut of pork for slicing?

post #2 of 13

You can slice pork shoulder, even with bone-in butts. It actually doesn't take as long to reach a semi-tender state for slicing as it does to reach a pulling tender state. The last sliced butt, or maybe the first, that I documented here: http://www.smokingmeatforums.com/t/105704/here-piggy-piggy-brine-hawg-heaven-rub-2-butts-recipes-q-view-1-sliced-2-pulled

 

Pork Tenderloin is a smaller muscle which is similar to the beef tenderloin...some might call it the cut of pork fit for a king. It has a very small cross-section, so small slices will result. It has no fat-cap and is relatively lean, so not very forgiving if overcooked. Cook to temp of 145* minimum and rest before slicing.

 

As for a better cut of pork for slicing, boneless pork loin is among the better buys for the money. It has a large enough cross-section to make for a chop-sized slice. If taken to the minimum recommended internal temp of 145*, and, properly rested before slicing and serving, there will be more than adequate natural moisture in the finished product, regardless of cooking method or equipment. I have taken them all the way to 160* (the previous minimum recommended internal temp) and it still yielded a very moist product. Loins are not as forgiving as the shoulder cuts if temps run away on you a bit, as loins have far less interior fat and generally have a trimmed fat-cap, but if you keep tabs on your temps they will reward you with a milder flavored slice of pork. Flavor being the main difference between the should and loin, I find sliced shoulder to be more to my liking...it yields layers of deeper and stronger flavors from different muscles.

 

 

Eric

post #3 of 13
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post
 

You can slice pork shoulder, even with bone-in butts. It actually doesn't take as long to reach a semi-tender state for slicing as it does to reach a pulling tender state. The last sliced butt, or maybe the first, that I documented here: http://www.smokingmeatforums.com/t/105704/here-piggy-piggy-brine-hawg-heaven-rub-2-butts-recipes-q-view-1-sliced-2-pulled

 

Pork Tenderloin is a smaller muscle which is similar to the beef tenderloin...some might call it the cut of pork fit for a king. It has a very small cross-section, so small slices will result. It has no fat-cap and is relatively lean, so not very forgiving if overcooked. Cook to temp of 145* minimum and rest before slicing.

 

As for a better cut of pork for slicing, boneless pork loin is among the better buys for the money. It has a large enough cross-section to make for a chop-sized slice. If taken to the minimum recommended internal temp of 145*, and, properly rested before slicing and serving, there will be more than adequate natural moisture in the finished product, regardless of cooking method or equipment. I have taken them all the way to 160* (the previous minimum recommended internal temp) and it still yielded a very moist product. Loins are not as forgiving as the shoulder cuts if temps run away on you a bit, as loins have far less interior fat and generally have a trimmed fat-cap, but if you keep tabs on your temps they will reward you with a milder flavored slice of pork. Flavor being the main difference between the should and loin, I find sliced shoulder to be more to my liking...it yields layers of deeper and stronger flavors from different muscles.

 

 

Eric


Thanks for your input....and the link....sure looked very tasty...Thanks again...

post #4 of 13

You're most welcome. Just thought of this, but it seems like I sliced a fresh pork picnic shoulder once upon a time...just a spur of the moment situation...worked out fine. I guess you can pull off just about anything if you let your imagination go for a bit. Speaking of picnics, they happen to be my all time favorite for pulled pork, bone-in, of course. The layers of natural flavors can't be beat, and the amount of collagen and interior fat makes for a very easily pulled meat.

 

 

Eric

post #5 of 13

 Look into making some pulled ham and some buckboard bacon out of butts also. I'm curing two butts for pulled ham and buckboard bacon and I have one in the fridge for pulled pork for this weekend.

 

 I used Bear's tips here for doing my first batch and it is awesome stuff..

 

 http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham

 

Pull it at 145-150 internal temps on the BBB. The ham goes to 205 more or less..

 

 Griz

post #6 of 13

What about a beef top round for slicing?  That thing looks delicious sitting in the meat section at Costco, but its a $50 piece of meat and I am too scared I screw it up haha!

post #7 of 13

 Try the eye of round and do it as dried beef. They are on sale over here for $2.88lb right now. Keep watching for sales on them.

 

 Another thing I like is Canadian Bacon out of pork loins. Slices really well.

 

 Griz

post #8 of 13

When I buy roast beef in the store, what part is that?

post #9 of 13
Quote:
Originally Posted by mummel View Post
 

When I buy roast beef in the store, what part is that?

 

Could be top or bottom round, top sirloin, eye of round, any of the seven cuts of chuck (shoulder)...the list goes on. You gotta read the label if you can't tell just by looking at it.

 

Always cook to internal temp...temps are everything with the leaner cuts.

 

 

Eric


Edited by forluvofsmoke - 6/26/15 at 2:50pm
post #10 of 13

Is top round dense enough to slice with a meat slicer?

post #11 of 13
Quote:
Originally Posted by mummel View Post
 

Is top round dense enough to slice with a meat slicer?

 

PM sent.

 

 

Eric

post #12 of 13
Thread Starter 

Now that roast beast has been mentioned....went to Cash & Carry today and took pictures of the different cuts of meat they sell. When I get a chance I will put a list up of what they sell. Would like to make roast beast....

post #13 of 13
Quote:
Originally Posted by inkjunkie View Post
 

Now that roast beast has been mentioned....went to Cash & Carry today and took pictures of the different cuts of meat they sell. When I get a chance I will put a list up of what they sell. Would like to make roast beast....

 

OK..since we've shifted gears here, this link was posted by Pops6927 in the Beef Forum...regarding primal/sub-primal beef cuts...you may find it to be very informative...and it may, to some degree, answer questions you may have as to what cuts work best for what:

meatshop101: beef

 

Enjoy the read...I have, and I still use that page from time to time.

 

 

Eric

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