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Sliced pork?

post #1 of 17
Thread Starter 

Does anyone ever make sliced pork, like they do in the restaurants? like Sonny's? I guess it would be a pork butt cooked for less time than pulled pork?

post #2 of 17

Pandemonium,

Not familiar with Sonny's, but one of our local joints does exactly that.  I'm thinking that you would take your butt to about 175 - just firm enought to still slice, but slightly more cooked than 155 to 160 like a loin.

 

If it starts falling apart, you could let it cool off a bit to firm back up.

 

 

Make sense?

post #3 of 17

SONNY"S I drive around the block so I don't even have to look at the place. Now for your question I have a really like to slice a pork butt from time to time and it easy. I just take my butt to 195° or so and then let it rest in the cooler and then you can slice it. It's nice to have and make some really good sammies too.

post #4 of 17

I would think 195º internal would be way to much to effectively slice. Being at the start of the "pulled" region I would go more for the 170º internal for sliced.

post #5 of 17
Thread Starter 

yes i would think 195 would be too much too, 170 sounds good just thought someone has made it this way before, and i hate sonnys too lol memaws bbq is pretty good in my town but now that i do my own i dont need them anymore lol

post #6 of 17

Most pork cooking charts I'm familiar with state 180*-185* for sliceable...195*-205* pullable.

post #7 of 17
Thread Starter 

i bet the loin would be the right cut of meat for sliced now that i think about it

post #8 of 17
Quote:
Originally Posted by pandemonium View Post

i bet the loin would be the right cut of meat for sliced now that i think about it


A loin is really the best for carved since he has little fat, pulling is not really a viable option. Of course any loins I do I take out of the smoker at 145º internal.

post #9 of 17

I always slice my butts. I cook them to between 165 and 168. They come out much juicer. let them rest for a while before slicing.

post #10 of 17
Thread Starter 

145? then what do you do with it? the oven?
 

Originally Posted by Flash View Post




A loin is really the best for carved since he has little fat, pulling is not really a viable option. Of course any loins I do I take out of the smoker at 145º internal.

post #11 of 17
Quote:
Originally Posted by pandemonium View Post

145? then what do you do with it? the oven?
 


 


Nope, wrap in foil for 45 minutes or so, then slice and eat.

post #12 of 17
Quote:
Originally Posted by Flash View Post




Nope, wrap in foil for 45 minutes or so, then slice and eat.


Thta's one of the things I like about Flash,,, simple and to the point.
 

post #13 of 17
Thread Starter 

i guess it continues to cook in the foil?

post #14 of 17

I am not really fond of pulled pork. So the pork butts that I smoke, I take to 175, wrap and let rest.

 

Comes out perfect.........tender, juicy and doesn't really need that much BBQ sauce.

post #15 of 17
Thread Starter 

Sounds good Harry i will try it sometime like that.

post #16 of 17
Quote:
Originally Posted by richoso1 View Post




Thta's one of the things I like about Flash,,, simple and to the point.
 


Yeah, my wife calls me Simple alot

post #17 of 17
Quote:
Originally Posted by pandemonium View Post

i guess it continues to cook in the foil?


 I guess you are figuring that 145º does not sound done to you?  Yes, it does continue cooking in the foil, but the old temp of 170º for pork is old school. Pork is safer today and since Loins have a tendency to come out dry, due to little fat, a lower temp is needed. 145º will leave you with a little pink in the meat and will not be dry. Some on here pull it at 140º internal in fact. 

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