Looking to smoke a boneless butt and do slices instead of pulling; I have two so it's possible to try a couple different techniques.
So far I'm thinking of smoking till 180ish, resting, slicing. Is it necessary to refrigerate/freeze before slicing?
I'm wondering if an injection or wet brine (or cure) is necessary..
Any suggestions or experience to share?
I recall
@austin87 has done something similar to this but I think it was buckboard bacon. I'm looking for more like BBQ pork you'd find in a restaurant or even something to make Cubans with.