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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.


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Unread 03-17-2014, 10:16 PM   #31
bbqgeekess
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I suggest cutting it in half, one side boneless and one side with bone in. Cook the boneless for slicing and cook the bone side for pulling (for your company that'll most definitely be coming over again since your rib fest.. they seemed to gobble those right down!) Offere a couple of different sauces if they like. I always use a vinegar based sauce to start with and mix in with the pulled meat (like Shack Attack).
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Unread 03-17-2014, 10:40 PM   #32
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Quote:
Originally Posted by bbqgeekess View Post
I suggest cutting it in half, one side boneless and one side with bone in. Cook the boneless for slicing and cook the bone side for pulling (for your company that'll most definitely be coming over again since your rib fest.. they seemed to gobble those right down!) Offere a couple of different sauces if they like. I always use a vinegar based sauce to start with and mix in with the pulled meat (like Shack Attack).
Thanks Ms Ess,
You always offer good advice.

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Unread 03-17-2014, 11:04 PM   #33
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I say make Pork Burnt Ends. Mmmmmm
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Unread 03-17-2014, 11:29 PM   #34
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I say make Pork Burnt Ends. Mmmmmm
Tell me how, Smitty

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Unread 03-17-2014, 11:43 PM   #35
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I prefer chopped pork vs pulled/shredded - lil different taste n texture. I do butts but I take them off at IT of 185-190* and let them rest 1 hr then chunk n dice n chopp them. I also prefer Pork Shoulder Picnic cuz it has stronger taste. By the way Pork Butt Burnt Ends are Fantastalisous!!!!!

http://www.bbq-brethren.com/forum/sh...d.php?t=182490
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Unread 03-17-2014, 11:56 PM   #36
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I don't like pork when it is shredded either. Almost all pulled pork out here is shredded. I serve mine in more of a coarse chop.

However, I will sometimes cook it to around 185°F to 190°F and slice. It is almost to the point it would pull, but, it ends up very tender. Boneless butts are terrific for this as well.
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Unread 03-18-2014, 01:07 AM   #37
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I like pulled and I like sliced. There is more than one path to excellence. I slice at 180-185 and pull when it probes like butter...195-205. If I miss my temp a bit high and I want to slice, I slice.
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Unread 03-18-2014, 01:19 AM   #38
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Pulled, sliced, chopped--it's all good to me!
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Unread 03-18-2014, 08:49 AM   #39
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Any pics of sliced pork from a restaurant? Not necessarily sliced comp pork... Although I wouldn't mind seeing how everyone slices Comp pork......
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Unread 03-18-2014, 09:12 AM   #40
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There's a local grocery store whose butcher used to smoke pork and they'd sell it with the deli meats. It was fantastic. We'd buy it and use it for sandwiches for lunches or grilled cheeses.
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Unread 03-18-2014, 10:01 AM   #41
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Quote:
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Any pics of sliced pork from a restaurant? Not necessarily sliced comp pork... Although I wouldn't mind seeing how everyone slices Comp pork......
x2 for some sliced pork pron
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