Reply to "Sliced Boston Butt"

Former Member

Wow,

Thanks everyone for the helpful advice. Just to clarify, this is a Smithfield bone-in 8 lb whole boston butt, and I have no idea where or what the "money muscle" is (sorry for my pig anatomy ignorance!)
So 185 temp should be good or at least close to what I'm shooting for then? Then what, pull the bone out, press the butt into separate sections, and slice those individually, against the grain (across the narrow end). Is that correct?
Sorry again, but clearly, pulling the pork simplifies everything!!

10/5/116:42 PM

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