Serving smoked pork

[zelmo]

I know that you can get slices from a Boston, but I don’t know which part to use.

Can someone guide me?

Thanks.

[ride.race.live]

If you plan on service sliced pork. i'd recommend the tenderloin #1.... 2nd option would be the loin.

the shoulder and butt etc....may be a little fatty depending on the preferences of who's eating it.

[SteveDyer]

BBQ joint sliced pork is butt or shoulder. Country style ribs are sliced boston butt. Sliced tenderloin is different, very lean.

[SteveDyer]

While you certainly can (and I do) smoke pork tenderloin it's a very dry cut that is much better suited to being cooked quicker and a lot less than you would a butt or shoulder.

[zelmo]

To clarify, I meant getting some slices from the Boston after it has been smoked and then pulling the rest.

[GRANDPAOF7]

Here is what I would do, Go ahead and bite the bullet and buy a butt and then buy some pork steaks. Bone look familiar in the Pork Steaks--That is right...Butcher just cut up a butt. If you go to a butcher you can have them cut to your thickness..

[SteveDyer]

To clarify, I meant getting some slices from the Boston after it has been smoked and then pulling the rest.

http://howtobbqright.com/blog/?p=1679

Slice what you want and keep the rest going till 200'ish to pull or cook 2

[zelmo]

Let me try this one more time. When you watch Pitmasters some of them will put slices and pulled in the box from the same cook. Is there a special part of the meat to slice?

[Tarheel14]

[Ben Danbleume]

https://barbecuetricks.com/the-money-muscle-secret/

[zelmo]

Thank you. That is what I was looking for.