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Sliced butt questions

Started by jdefran, December 31, 2015, 01:00:09 PM

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jdefran

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.

Troy


SmokenJoe

JD, Troy makes some great looking pork steak.  For Asian style Char Siu, search the interNET for an Asian recipe.  It'll have both a marinade and a rub, AND five spice.   Give a couple of them a try.                              SJ
"Too Beef, or Not too Beef" ...

Looking for Dark Blue MBH 22", Dark Green MBH 22", Yellow MBH 22", Glen Blue MBH 22", Avocado MBH 22".

austin87

@jdefran sorry for the delay I took a couple days skiing with poor reception. I like to cook sliced pork butt to 185-190. If you are cooking low (225) you won't have much carryover cooking. If you are cooking hot and fast (325) you'll probably raise 20 degrees.

Either way I would wrap it and let it rest for at least an hour or two. Troy's method looks great for a 2 part cook but if you want to cook and serve without the overnight rest it will still be great.

I've done good sliced pork as low as 175 but think a little higher is the sweet spot. Let us know if you have more questions.