ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-17-2014, 04:45 PM   #16
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
Default

I like to slice sometimes, and when I do, I'll smoke it a day ahead and pull the bone out, then let cool and into the frig. Next day I put on my slicer and slice as thin or thick as I want ( usually thin) then re-heat. It slices much better when it's cold. Or if your're eating in that day, do what N8 said, for 2 hrs. To avoid dryness the next day, I'll drizzle w/ a mixture of sauce and some kind of stock.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2014, 04:54 PM   #17
jpalaska
Full Fledged Farker
 
jpalaska's Avatar
 
Join Date: 02-02-14
Location: Black Mountain, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bwram1 View Post
Pop into Belk in Morganton tomorrow and I'll try to change your mind about pulled...got 2 butts on the smoker as we speak.

4.5 hours into the cook
Lord have mercy! Those look porktacular!
What's Belk?
JP
__________________
"Everything that rises must converge."
jpalaska is offline   Reply With Quote


Unread 03-17-2014, 05:06 PM   #18
bwram1
Knows what a fatty is.
 
Join Date: 09-14-13
Location: Hickory, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jpalaska View Post
What's Belk?
JP
Belk department store...Belk is the largest privately owned department store chain in the country. 300+ stores...owned 100% by the Belk family. I am the Loss Prevention Manager at the Morganton store. I catch the shoplifters.

Address is C102 Morganton Heights Blvd...if you decide to try some of what's in that pic.
__________________
WSM 22.5 (and another forthcoming), WSM 18.5, OTG 22.5...and soon, a UDS
bwram1 is offline   Reply With Quote


Thanks from: --->
Unread 03-17-2014, 05:14 PM   #19
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

I like to use a center cut eye of round for slicing.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is offline   Reply With Quote


Unread 03-17-2014, 05:25 PM   #20
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Eye of round on a pig?
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Unread 03-17-2014, 05:31 PM   #21
jpalaska
Full Fledged Farker
 
jpalaska's Avatar
 
Join Date: 02-02-14
Location: Black Mountain, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bwram1 View Post
Belk department store...Belk is the largest privately owned department store chain in the country. 300+ stores...owned 100% by the Belk family. I am the Loss Prevention Manager at the Morganton store. I catch the shoplifters.

Address is C102 Morganton Heights Blvd...if you decide to try some of what's in that pic.
Oh sorry, I'm kinda the new kid in town. I moved to Black Mountain from Alaska last September. I appreciate the invite, but I can't travel this week. I do want to drive around and visit all the towns in the area when I can. I'll let you know when I can make it over your way.
thanks,

JP
__________________
"Everything that rises must converge."
jpalaska is offline   Reply With Quote


Unread 03-17-2014, 05:35 PM   #22
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

I love sliced pork and will occasionally cook a butt for that. As others said, you can pull at 160, but waiting to 180 or so then resting for a bit is better. The loin is my favorite for sliced though and I pull those at 140.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2014, 05:51 PM   #23
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by deguerre View Post
Eye of round on a pig?
Guess I should have said the center cut pork chop. Also if you put a butt in the fridge to cool it looks like you could slice it with ease.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is offline   Reply With Quote


Thanks from: --->
Unread 03-17-2014, 06:10 PM   #24
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Ah. Gotcha. Loin then instead of round.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Unread 03-17-2014, 06:23 PM   #25
Face
Knows what a fatty is.
 
Join Date: 07-25-13
Location: Manassas, Va
Downloads: 0
Uploads: 0
Default

I too enjoy sliced pork over pulled. I'm originally from SC and that's how I had it growing up.
Face is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2014, 07:12 PM   #26
jpalaska
Full Fledged Farker
 
jpalaska's Avatar
 
Join Date: 02-02-14
Location: Black Mountain, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Face View Post
I too enjoy sliced pork over pulled. I'm originally from SC and that's how I had it growing up.
One of my new buds here grew up in Georgetown, SC. He helped me get my new WSM started on Saturday. He told me when he was a kid, his family would cook 10 whole hogs in a dug pit with bricks on the sides. The top was sheet metal, and they'd move the sheet to adjust the draft. His job was to keep watch all night, with a bb gun to keep the hounds away from the pit. 300 family members would show up the next day to enjoy the Q.

JP
__________________
"Everything that rises must converge."
jpalaska is offline   Reply With Quote


Unread 03-17-2014, 07:45 PM   #27
lantern
is one Smokin' Farker

 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Downloads: 0
Uploads: 0
Default

IMO, and not counting whole hog

(if cooked around 250-265 degrees)

Chopping temp is 165-170- I like whole shoulders this way

Slicing is 180-185- preferably a boneless butt

Pulling is 194-200- I like bone-in butts


Now, it's very true that feel is the best way to go but these temps are pretty dang close unless you go hot and fast then they change a bit.
lantern is online now   Reply With Quote


Thanks from: --->
Unread 03-17-2014, 08:37 PM   #28
Face
Knows what a fatty is.
 
Join Date: 07-25-13
Location: Manassas, Va
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jpalaska View Post
One of my new buds here grew up in Georgetown, SC. He helped me get my new WSM started on Saturday. He told me when he was a kid, his family would cook 10 whole hogs in a dug pit with bricks on the sides. The top was sheet metal, and they'd move the sheet to adjust the draft. His job was to keep watch all night, with a bb gun to keep the hounds away from the pit. 300 family members would show up the next day to enjoy the Q.

JP
Yes sir how I miss the south. We never had that many to come for supper
Face is offline   Reply With Quote


Unread 03-17-2014, 08:38 PM   #29
Face
Knows what a fatty is.
 
Join Date: 07-25-13
Location: Manassas, Va
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by lantern View Post
IMO, and not counting whole hog

(if cooked around 250-265 degrees)

Chopping temp is 165-170- I like whole shoulders this way

Slicing is 180-185- preferably a boneless butt

Pulling is 194-200- I like bone-in butts


Now, it's very true that feel is the best way to go but these temps are pretty dang close unless you go hot and fast then they change a bit.
I will be doing this really soon. With a mustard based sauce SC style.
Face is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2014, 08:50 PM   #30
bwram1
Knows what a fatty is.
 
Join Date: 09-14-13
Location: Hickory, NC
Downloads: 0
Uploads: 0
Default

Funny thing...growing up in the western half of NC, the joints around here seemed to do a lot of chopped. I grew up eating chopped bbq sammiches. I didn't start pulling until a year or so ago...used to bust out the cutting board and a bigass knife and go to town. I also never used a mustard or vinegar based sauces til I moved to the eastern side of the state...even then and up til now, I still prefer a tomato base.
On a side note, I am back near the mountains...got tired of dodging hurricanes every fall. Irene dropped a tree almost on top of the house within 5 feet of the master bedroom back in 2012....and took down all of my mini fruit trees! The silver lining to that cloud was that I cut those trees up for some nice apple and peach chunks...
__________________
WSM 22.5 (and another forthcoming), WSM 18.5, OTG 22.5...and soon, a UDS
bwram1 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:13 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.