Most people automatically pull a pork butt after smoking it. I don’t always.
I cook it to the same finished temperature I would for pulling, and I rest it the same way. But sometimes, after one additional step, I’ll slice it instead — and for sandwiches or serving guests, I actually prefer it that way.
Pork butt can be prepared several ways — sliced into pork steaks and grilled, smoked whole, or even cooked in the oven, which was an old family recipe my mother used to make. The traditional method for sliced pork is to cook it to about 170°F internal and slice it while still hot. I’ve found that if I smoke the pork butt low and slow to around 195°F — the same finished temperature I use for pulled pork — the results are just as good, if not better.
Following the standard rest, then an overnight cooldown in the refrigerator, the pork butt slices cleanly, much like a brisket.
Following the standard rest, then an overnight cooldown in the refrigerator, the pork butt slices cleanly, much like a brisket.
This particular batch came from a smoke of six butts — five were pulled and portioned right away, and I set the sixth aside specifically for slicing. It went into the fridge wrapped in foil overnight, and the next day I started slicing.
I had smoked 6 butts and pulled and portioned 5 of them. The 6th I saved for this method. It was wrapped in foiled and refrigerated overnight. I then started slicing.
Removing the bone before refrigeration would have been difficult without breaking down the meat too much. Cold, it took a bit more effort to work the bone free, but I was still able to slice through the rest of the butt cleanly.
From this one butt, I bagged three 1-lb portions for later and had one full meal from the rest.
Frequently Asked Questions
Should you slice or pull a smoked pork butt? Either works well — pulling is the more common choice, but slicing (much like brisket) gives cleaner presentation for sandwiches and serving guests, without sacrificing tenderness if the butt is smoked to the same finished temperature.
What temperature should pork butt be cooked to for slicing? Around 195°F internal, the same target used for pulled pork, followed by a normal rest and then an overnight cooldown in the refrigerator before slicing.
Do you need to refrigerate pork butt before slicing it? Yes — cooling it overnight in the refrigerator firms up the meat enough to slice cleanly, similar to how brisket is handled.
Is it harder to remove the bone from a cold pork butt? Yes, slightly — removing the bone is easier right after cooking while the meat is still warm, but it’s still manageable cold with a bit more effort.
For the full rundown on how I approach pork butt from start to finish, see The Complete Pork Butt Guide