09/04/2026
I smoke just about everything—fish, turkey, pork, beef, and pretty much anything in between—and I’d say I’ve got a pretty solid handle on most of it. 🔥🥩🐟🦃 One thing I’ve only recently started experimenting with, though, is pork butt cooked specifically for slicing instead of pulling.
So far I’ve had mixed results. I’ve been pulling them around 170°F and letting them rest, which seems to get me close, but it hasn’t been very consistent. Sometimes the meat still wants to pull apart instead of giving me those clean slices I’m after. 🐖🔪
For those of you who regularly cook pork butt for slicing, what internal temperature are you aiming for, and how long are you resting it? Also, do you think a brine or injection makes a noticeable difference for this style of cook, or is it better to keep it simple? Any tips would be appreciated! 🔥🤔
