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I have used pork sirloin roasts for sliced pork and they turned out great. I got them at Costco in a three pack for about $12. I think each roast was about three pounds. They worked out great because they took about the same time as the ribs I was smoking. I took them off the smoker at 170 deg. and let them rest about a half hour before slicing, great stuff.
Wally world usually has the pork sirloin roasts. Or as I like to call them a bog 'o meat. They even have the popup thermometer. They turn out great for slicing.
I've used butts and shoulers for pulling and slicing I like em sliced up once in awhile all a matter of temperture. If you want a real treat save a few thick slices and do it up as chicken fried pork. It's yummy!
The more I read, the more I drool. Deb those thick slices sound good. Guess it doesn't help I have the finishing sauce and Jeff's sauce on the stove right now. Whew that vinegar smells strong ;) dern I am hungry. Time after this to make Jeff's rub and a chipotle bbq sauce as well ;)
May I suggest a nice chunk of Canadian Back Bacon, the uncooked cured kind rolled in Cornmeal or peameal. Take it to 160º internal using maple wood for smoke.
i like the shoulder. and of course if ya go REALLY low & slow & get it almost like a ham.. oh man great for thick slices like debi said & awesome w/ eggs.
I do alot of whole loins for people, then they slice them. the loin is what we typically slice in Iowa. run them up to 165-170* ,rest them for an hour and slice.