Arthur Bryant-style sliced BBQ

[SmokeVide]

I like to do this from time to time, instead of making pulled pork. This was a boneless pork shoulder, cooked to 165 internal with peach and pecan on the rotisserie. Then sliced it up on the Berkel for sandwiches, a la Arthur Bryant in Kansas City. Makes for great sammiches.

[Mike in Roseville]

Nicely done! Like the cornichons too!


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[JEBIV]

Well done, I like it

[Illini2000]

Love it.  I do the same from time to time, a nice break from the norm.  I like it on plain white bread with Open Pit BBQ sauce.  I don't recall the name of the place, just a memory of an old BBQ place in Southern Illinois that used to serve it this way.

[HoosierKettle]

Love it.  I do the same from time to time, a nice break from the norm.  I like it on plain white bread with Open Pit BBQ sauce.  I don't recall the name of the place, just a memory of an old BBQ place in Southern Illinois that used to serve it this way.

Oh yeah, finally someone else that likes open pit from time to time. I use it on bbq chicken once in awhile.


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[HoosierKettle]

Looks incredible. Do you slice and serve cold?


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[SmokeVide]

I slice it all up. Some I'll eat cold on sandwiches, some I'll heat up for sandwiches. Just about any type of sandwich can be made -- from Cuban-type to deli-type to oven-roasted subs. It's really good with some quality sharp cheddar, baked or grilled on some crusty bread.
Sometimes I'll simmer a bunch in some sauce, and it ends up like the bbq you sometimes find in jars in a store's meat or deli section. I usually prefer a vinegar-based sauce.
And yeah, I like Open Pit from time to time, too!

[Darko]

That looks delicious.

[smokymtnjonny]

That's how Ridgewood in East Tennessee does it


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