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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-05-2009, 06:41 PM | #1 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Pork Cushion Meat
Got a guy who wants me to make some pulled pork out of Pork Cushion. I understand this makes pretty good pulled pork. My questions are:
1. How long to cook? 2. What temp? 3. Does it need to rest 2-3 hours?
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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05-05-2009, 06:43 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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As I understand it, cushion meat is very lean and would be tough to cook in a way that it would pull nicely?
What is cushion meat around where you live?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-05-2009, 07:35 PM | #3 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Randalls here in Hudson sells quite a bit of it. As I understand it's the money muscle from a butt. I had some from a fellow CBJ during a recent CBJ class here in Waterloo.
He said he just throws some rub on them and pulls them around 190* or so. I would try pulling into shreds at that temp to check it. I suspect it will closer to 200-205*. The final determinator should be the probe test though. ModelMaker
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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05-05-2009, 09:26 PM | #4 |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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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.
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