Just finished trimming some "pork cushion meat" I found at the store yesterday. Seems to be parts of a boneless shoulder and the 9.75# bag contained about 9 odd pieces. After a little trimming of fat and silver skin, I actually wound up with 7 fairly consisted pieces, shaped sort of like mini pork roasts. Plan to inject, rub, then cook them to about 200* unless someone knows better?
My pork bellies are done curing and will cook the cushion meat and bacon tomorrow. Should be interesting.
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
Last edited by SmokeInDaEye; 05-15-2012 at 12:17 PM..