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A couple of questions

bear55

Master of the Pit
1,002
30
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.

Thanks Richard
 

palladini

Smoking Fanatic
899
36
Joined May 23, 2013
I have read and tried it both ways, that for pulled you want a IT of 205 and if you want sliced an IT of about 180 to 185 would be needed.  And in doing various pork roasts, I have gotten to both IT, and I can say those are about the correct temps to work with. 

Do Make the Wife happy and Smoke away!
 

bbqbrett

Master of the Pit
1,437
400
Joined Jan 17, 2013
When I did mine not too long ago I hit 178 on the temp. Did a couple of small boneless ones injected with some apple juice. Sliced thinner about 1\4 inch. Came out really good.
 

gearjammer

Master of the Pit
1,472
173
Joined Apr 6, 2015
Please let us know what your final IT is,

and how it turns out.

Have fun with it.

  Ed
 

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