Boston Butt Slicing and Pulling Question

[adicted]

So I have an 8 lb butt.  Can I do this and will it work.  I want to get the internal temp to 170 and cut half of it off for slicing, then put the other half in foil on the smoker till 200 for pulling.  Can i get away with this...

 

[fpnmf]

If I was doing it I would cut it in half before I smoked it... 

Where did you get the 170 for slicing temp please??

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer  

  Craig

 

[adicted]

from past threads...am i wrong

 

[fpnmf]

Have you done the E-Course???

Lots of help there...

Most folks go to 190 for slicing...205 for pulling.

Cutting a butt in half at 170  would make the juces run out all over the place...

  Craig

 

[adicted]

took the e class and it says 175 internal temp for slicing, so if i pull at 170 cut in half put in foil it will be 175 after letting it sit for an hour....the other half go back in the smoker till 200 for pulling...or should i just cut the meat in half before I put on smoker that way like you said i dont lose all the juice...

 

[meateater]

Yes you can do it that way, but remember we usually let the meat rest after cooking to let the juices redistribute. So if you cut it at 170 you will lose alot of the juices, so like said above I would just cut it in half before you start. 

 

[Bearcarver]

What both Craig & Meateater said.

Bear

 

[spot on smokers]

can you seperate the meat like that in a cookoff and are you talking about seperating the money muscle

 

[cliffcarter]

 
can you seperate the meat like that in a cookoff and are you talking about seperating the money muscle

Sorry sos but the last post previous to yours was 3 years ago, I think everyone lost interest long ago.