Method and/or cut for sliced pork BBQ instead of pulled?

[YoderRookie]

As my name indicates, I'm a pellet smoking rookie—in fact, my Yoder hasn't even arrived yet!

My wife says that when she was growing up one of her favorite BBQ places served their pork sliced instead of pulled, and that she prefers it that way. I'm guessing that if I take a boston butt and smoke it as normal, it's not going to hold together well enough to slice even if I don't start pulling it.

Can anyone help with how to achieve delicious sliced pork BBQ? Do I need to use a different cut of meat? Different process smoking?

 

[YoderRookie]

I should add that I know the place she used to like, and it wasn't tenderloin. It was still a cheap cut of meat.

 

[Acill]

Ive done a butt just this weekend the way you are wanting it. Just be sure to get a probe. Make sure it one intended for a BBQ and not the kitchen, it will shut off on you since we cook slower.

Take the internal temp to 165 - 170 and remove promptly. I let mine rest for 30 minutes before I put it on the slicer. It came out fantastic! I just wish I had some pics to share. I forgot to snap some as I have been guilty of the last several cooks again.

 

[Meat Man]

Some establishments use pork steaks.