Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ronman451 on November 17, 2019, 08:46:43 PM
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Decided to try to do a sliced Boston Butt (instead of pulled). Also tried injecting for the first time...
My local grocery store started carrying Duroc pork. This is about a six pound boneless butt, on the Memphis soaking up some smoke... Wrapped in foil about three hours in, cooked to final internal temp of 170.
(https://i.imgur.com/MRUxn5h.jpg?1)
Some smoked baked potatoes...
(https://i.imgur.com/RGX1nS3.jpg?1)
Sliced like butter! Fork-tender
(https://i.imgur.com/OE0sGMF.jpg?1)
(https://i.imgur.com/fZhtTrQ.jpg?1)
Definitely gonna do this again! I'm going to thin-slice the leftovers tomorrow for Cuban sammiches...
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Looks mighty good from here.
I've always pulled, but the next one will be sliced thanks to you. I hope I get such good results.
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Man that looks gooooooooooood! Wished my store would carry that
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Can't beat sliced pork butt steaks.
Those look delicious.
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Good looking pork. I was about to mention (right before I read what you said about leftovers) to slice it as thin as possible .
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Oh yeah. Looks fantastic
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Another fantastic cook Ron, all these pictures are killing me! :)
I'm with Jaxon.........next Butt will be sliced! :thumbup:
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Day Two Leftovers - Carnitas.
(https://i.imgur.com/kKBS7M2.jpg?1)
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3 carnivals plz. 1 napkin and bottled water.
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Both meals look very, very tasty ! ! !
BD