Sliced Pork turn-in

nthole · May 21, 2008

For those of you turning in chunks, pulled pork and slices, which part are you using for the slices? I'm sure we're over cooking our pork still, which makes it really tough to slice, but even still, we can't figure out what part of the pork butt makes the best slices.

Thanks
Neil

tony76248 · May 21, 2008

It shouldn't be tough to cook after you let it rest a bit. Then when ready to slice use an electric knife and you will not have any problems.

cmcadams · May 21, 2008

When we've done sliced, we take it off around 180-185.

CajunSmoker · May 21, 2008

http://www.bbq-brethren.com/forum/showthread.php?t=34340&highlight=money+muscle

Go to post 14 and Plowboy shows a great picture of what to slice.

nthole · May 21, 2008

Thanks Rodger. That's what I was looking for. You'd think I'd know how to do a proper search!

Sawdustguy · May 21, 2008

The meat from the money muscle makes the best slices.

Sliced Pork turn-in

nthole

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tony76248

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cmcadams

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CajunSmoker

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nthole

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Sawdustguy

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