Does anyone ever make sliced pork, like they do in the restaurants? like Sonny's? I guess it would be a pork butt cooked for less time than pulled pork?
A loin is really the best for carved since he has little fat, pulling is not really a viable option. Of course any loins I do I take out of the smoker at 145º internal.i bet the loin would be the right cut of meat for sliced now that i think about it
A loin is really the best for carved since he has little fat, pulling is not really a viable option. Of course any loins I do I take out of the smoker at 145º internal.
Nope, wrap in foil for 45 minutes or so, then slice and eat.145? then what do you do with it? the oven?
Thta's one of the things I like about Flash,,, simple and to the point.Nope, wrap in foil for 45 minutes or so, then slice and eat.
Yeah, my wife calls me Simple alotThta's one of the things I like about Flash,,, simple and to the point.
I guess you are figuring that 145º does not sound done to you? Yes, it does continue cooking in the foil, but the old temp of 170º for pork is old school. Pork is safer today and since Loins have a tendency to come out dry, due to little fat, a lower temp is needed. 145º will leave you with a little pink in the meat and will not be dry. Some on here pull it at 140º internal in fact.i guess it continues to cook in the foil?