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RAD, my first memories of BBQ are sliced pork from a place called Macon Road BBQ up in Columbus, GA; my grandparents would usually buy a couple of pounds of whole pork butt and slice it super thin (just like they did at Macon Road) and serve it on hamburger buns with a little Foy's BBQ sauce (a central GA company) and some homemade pickle slices. Once I bought the Smokin-It #3 I was able to do justice to this style since it provides such a humid smoking environment.Between 170-175 is the sweet spot for sliced pork; it slices easily and has a very tender mouth feel. I typically go 200-205 for pulled but my hands-down favorite is the sliced application. You can make great BBQ sandwiches, serve it sliced and quickly seared in a nonstick pan with no oil, marinated quickly with some mojo sauce for a Cuban-style pork ... I just think that this end product is more versatile than pulled and provides a more refined presentation. Plus, the lower temp still lets most of the fat render and leaves only enough to provide a "ribeye" feel to a thicker slice of the pork butt. Plus, it refrigerates (and freezes) very well and sliced up nicely on an electric slicer for pork sammies ... a little mustard and mayo, some white bread, and a few bread & butter pickles and you're good to go.
Quote from: UWFSAE on August 21, 2013, 01:42:03 PMRAD, my first memories of BBQ are sliced pork from a place called Macon Road BBQ up in Columbus, GA; my grandparents would usually buy a couple of pounds of whole pork butt and slice it super thin (just like they did at Macon Road) and serve it on hamburger buns with a little Foy's BBQ sauce (a central GA company) and some homemade pickle slices. Once I bought the Smokin-It #3 I was able to do justice to this style since it provides such a humid smoking environment.Between 170-175 is the sweet spot for sliced pork; it slices easily and has a very tender mouth feel. I typically go 200-205 for pulled but my hands-down favorite is the sliced application. You can make great BBQ sandwiches, serve it sliced and quickly seared in a nonstick pan with no oil, marinated quickly with some mojo sauce for a Cuban-style pork ... I just think that this end product is more versatile than pulled and provides a more refined presentation. Plus, the lower temp still lets most of the fat render and leaves only enough to provide a "ribeye" feel to a thicker slice of the pork butt. Plus, it refrigerates (and freezes) very well and sliced up nicely on an electric slicer for pork sammies ... a little mustard and mayo, some white bread, and a few bread & butter pickles and you're good to go.I'm sold. Next butt is sliced
