Sliceing A Picnic

smokin for life

Smoking Fanatic

Original poster

OTBS Member

Apr 21, 2007

985

10

Phila.

• Sep 7, 2007

• #1

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.

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Sep 8, 2007

• #2

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.

http://www.amazon.com/Waring-Pro-FS1.../dp/B0000ALQ8D
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.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Sep 8, 2007

• #3

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

 

smokin for life

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Apr 21, 2007

985

10

Phila.

• Sep 8, 2007

• #4

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.

 

chrish

Smoking Fanatic

May 2, 2007

514

10

IOWA

• Sep 9, 2007

• #5

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

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.

 

adb551

Smoke Blower

Aug 23, 2007

108

11

• Sep 9, 2007

• #6

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.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Sep 9, 2007

• #7

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.