CSRs...Oh, How I Love Thee...

[thunter]

I love CSR’s! Those look amazing!

[Kanco Connection]

Man, you have that dialed in. Bark looks outstanding and flavorful. I just had a steak and now I’m hungry again

[LYU370]

Originally Posted by BillN

It's been a long long time since I have done CSRs, I used to do them on the grill and they never disappointed. Yours look outstanding.

Same here, been years since I made them. But unlike you, when I grilled mine, I was always disappointed. Smoker was much better.

I need to try them again.

[KB BBQ]

Originally Posted by darita

Just a quickie...threw these on the MAK at 245, for 5 1/2 hours. No foil, sauce on the side. Why are CSRs so good. They have just the right blend of lean meat and ooozy fat. Soooooo good...

That looks perfectly done neighbor! Nice job.

[Robert]

Originally Posted by darita

Was my butcher right when he said they were the off cut of the chops or loin? Sorry...don't know anything about this stuff.

If you do a google search for images for CSR's you will see some images that show meat that is from the loin with the bone in it. I love a good loin chop, but in my opinion the loin is too lean to take much past 145-150 degrees. A CSR derived from the pork butt will allow a higher finish temp and because of the fat ratio make for a tastier piece of meat.



As others have said, used to cook CSR's all of the time because they were cheap. Rarely cook them anymore.


Robert

[Giantswede]

I just smoked a batch of CSRs on my Chimp. They were the type cut from the end of the loin with rib bones. 4 hours at 250 with an IT of 190. Pretty much a fail...the loin was real dry. Maybe grilling to 140 would have been better.

[Goose52]

I find the darker red CSRs to be more tender & moist than ones that are lighter colored when done in a crock pot. I've never done them on my PBC but after looking at those pics I'm definitely giving them a try, especially if I can find some like those in Rodger's pic.

[darita]

Originally Posted by Giantswede

I just smoked a batch of CSRs on my Chimp. They were the type cut from the end of the loin with rib bones. 4 hours at 250 with an IT of 190. Pretty much a fail...the loin was real dry. Maybe grilling to 140 would have been better.

Don't think you went long enough. CSRs cook like pork butt. Typically, I go till probe tender, which tends to be around 201, plus or minus.

[Mike in Roseville]

Originally Posted by darita

Was my butcher right when he said they were the off cut of the chops or loin? Sorry...don't know anything about this stuff.

In some parts of the country...they are like a small bone-in loin chop. But out here in California, CSR's are typically just pork butt cut up.

[darita]

Originally Posted by Mike in Roseville

In some parts of the country...they are like a small bone-in loin chop. But out here in California, CSR's are typically just pork butt cut up.

Gotcha. Thanks Mike.

[fwdiii]

Oh man...I'll gladly take a plate of those any day!!! Nice job!!

[darita]

Thanks all, for the kudos. Gotta say though, it's the CSRs, not me.

[cowgirl]

Looks great!!