View Single Post
Old 05-05-2009, 09:26 PM   #4
Full Fledged Farker

Join Date: 08-31-08
Location: Kansas City, MO

A couple of the caterers around here use the cushion for their pulled pork...for the most part, it works well, but it can come out dry if you are not careful...I would consider brining it. How long you cook it will depend on the weight of the cushion...maybe try 1.5 hours/pound at 225. I wouldn't think it would need to rest that long...may 45 minutes, but longer won't hurt anything either. Just my 2 cents.
"Bacon is the gateway meat." - Chef Ryan Farr
Carpe Lardum!

Dark Horse BBQ Competition Team
Certified Moink Baller

Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver
daedalus is offline   Reply With Quote