Originally Posted by gtr
Just did a quick search and came up with this:
Found it here
and I just found this other place
that seems to have good advice on a variety of subjects.
Cushion meat looks very similar to pork sirloin. Not as much fat is running through the cushion like in a butt. Plenty of fat on the outside though. I left it all on to render.
Rather than cut it up and smoke it right off the bat, I smoked the cushions whole and let them accumulate a full bark on the outside of each cushion.
Cutting them into cubes right off the bat would have just dried them out.
The other thing I did was cut the cubes larger than I would have if I was making burnt ends out of brisket. Smaller cubes would have dried faster.