Last time I did sliced pork I used a butt that I de-boned myself. This time I am using a pork loin without the bone. Rubbed with Bad Bryon and stuffed with fresh garlic.
On the smoker and I am going to pull around 170ish and allow to cool before putting in the fridge overnight before slicing. I just got a small slicer from Lows so this will be a little easer then the way I sliced the butt.