Back to the Pork Collars!!
I'm just curious how people are cooking them?
The first time I smoked some, they took longer to cook than the larger Farmland butts, and the stall lasted for what seemed like an eternity. I've heard people complain that the Kurobuta is too fatty, but the ones we cooked were very lean, there was hardly any fat in the meat, or if there was it rendered out and the meat shredded rather than pulled. I worried I might have overcooked them, but they were moist and sweet.
Another time we turbo'd some in foil pans to serve sliced and I felt they were comp quality. The last time we did the roadshow at the Butcher Shop, we smoked some for a customer, took them to 180* because he wanted to slice them. We never got a taste but we heard they loved it.
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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