Sliced Butt, which way?

[Bytor]

I want to try something different besides pulled pork. I have an 8# butt that I would like to slice up, for a change of pace. I have seen pork sliced before cooking and the either smoked or grilled until the 195+ mark. I have also seen where others have smoked it whole, wrapped it and set in fridge until the next day. Then, the day after, cut the butt into slices and toss on a hot grill with additional rub/sauces if desired. Anyone with a preference in the manner of attack? I was thinking that grilling an already cooked slice may render it dry.

Thanks!

 

[SmokyMose]

I've scavenged a couple of slices cutting up for sausage and fried them like pork steak but haven't tried grilling. I'm thinking that 195 mark might be a little high. I could be wrong. 165 or 170 maybe?
If pre-cooked out of the fridge I'd let them warm to room temp. You would basically be just giving them a sear.
I'm curious what others say...

 

[civilsmoker]

I/we do more than just pulled pork with a "butt" I will often pull it at 190 and just slice it thick with a little finishing sauce over it and eat it like a steak. We also put it in Chili Verde so I don't want it to fall apart.....

And if you get ambitions here is another version for you to try....... Smoked Pork Wellington!

https://www.smokingmeatforums.com/threads/introducing-the-smoked-pork-wellington.302467/

Heating it the next day: If you wrap it in foil and add a little apple juice, chicken broth, or finishing sauce and them warm in the oven say at 325 for 15 ish min or 275 for 35-45 it won't dry out and will be very tasty......

The next day prep can also include a quick "burnt ends": Cut it cold into 3/4 - 1" cubes then put in a large pan with a little butter and a light oil, I like light olive and put a quick sear on them then put some sauce with them and carnalize them.....then put over a toasted bun..... This is pork belly but you get the idea.

You can also use slices to create a pork samich, ie treat the slices like the cubes above, ie sear in a pan then caramelize sauce and then put on a toasted bun with a bed of slaw...(again pork belly but "butt" will work perfectly as well.

 

[Fueling Around]

BuckBoard Bacon (BBB)?

 

[912smoker]

I like to have them sliced into 1 1/2 steaks then smoked to 195* it or so. Melt in your mouth goodness !

 

[Cabo]

I smoke them to 200 and put in the fridge overnight, then slice about 3/8" thick.

 

[thirdeye]

I usually do it just like Cabo , but either way...., smoked to 180°-190° and sliced for serving, or flash chilled and sliced the next day work great. Sliced pork is very under rated and I thoroughly enjoy it. I prefer to reheat the slices in sous vide. Make sure you slice so you expose all the muscle groups, like a shoulder pork steak is sliced. If you can locate the money muscle (on the top of the butt) make your slices perpendicular to the MM. Here is a chilled and sliced pork butt, look close and you can see the individual muscle groups.

 

[Bearcarver]

I agree with Thirdeye.
I'd smoke it to 180° or 190° if you're gonna slice it.
If you go to 195° or more, it's liable to want to fall apart when you try to slice it.
And much less than 180° and it might not be broken down enough yet.

Bear

 

[Bytor]

Thanks all for the advice! I think I will try smoking to 180-185, then in the fridge until the following day. Hopefully, my anatomical detection skills are good enough to figure out cutting like thirdeye calls out.

It's supposed to be a complete downpour here tomorrow, so probably gonna wait until Thursday.