Sliced butt questions

[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]

Here's what I do
http://weberkettleclub.com/blog/2014/10/07/unpulled-pork-steaks/

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[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

[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.