Master of the Pit
- Joined Jan 7, 2013
The wife asked me to smoke a pork butt but rather than pull it she'd like it sliced. I've never sliced one before and have no idea on the necessary internal temps. Can anyone help me with the internal temp necessary to slice one? My thoughts are about 1 inch slices or perhaps a bit smaller. It makes sense the butt would have to really cool down before slicing but I am not sure. Any help from you all is appreciated.