Reply to "Sliced Boston Butt"

tomMember

Good advice from the good cooks above.

Here in FL,we have some large chains,and a large "quanity" of bbq joints.

The cooker company reps taught them to buy bottom round and slice for their beef plates.

They may buy boneless butts for labor savings.

They would cook to about 170º because of less shrinkage and shorter cooking times.They would then slice thicker-like pork loins.

When Smokey Bones entered the market with pulled pork,it forced the other chains to follow.

SB also did brisket,so the chains started doing a bad version of brisket.

Yes,quality pulled pork does take longer,produces less product and can require a little more labor, if they have unskilled kitchen help.

10/5/118:01 AM

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