Pork Cushion Meat

tommykendall · 11-19-2009, 09:16 AM

http://www.bbq-brethren.com/forum/sh...t=pork+cushion

I was just looking over this thread because I'm cooking for a party of 75 on Friday and my buddy bought 45# of pork cushion meat from Smart & Final because he claims he couldn't find butts. They are in their final thawing stages now so I haven't opened the cyrovac to see what I'm up against although they appear to have a decent amount of fat content. Some of the comments however in the attached thread concern me a bit. Need I be? Hoping some of you guys have first-hand experience with this.

Buster Dog BBQ · 11-19-2009, 09:23 AM

The piece I ended up getting was more like a butt in the end and that is how I cooked it. Sorry I can't offer more.

bottomsupbbq · 11-19-2009, 09:29 AM

Much smaller and leaner than a pork butt. I would probably cut them into bonless country style ribs and smoke them. Just my 2 cents

tommykendall · 11-19-2009, 10:15 AM

Quote:

Originally Posted by Buster Dog BBQ

The piece I ended up getting was more like a butt in the end and that is how I cooked it. Sorry I can't offer more.

So you're saying it came out fine for pulled pig, not noticeably discernable from a butt?

tommykendall · 11-19-2009, 10:16 AM

Quote:

Originally Posted by bottomsupbbq

Much smaller and leaner than a pork butt. I would probably cut them into bonless country style ribs and smoke them. Just my 2 cents

These average 9#'s each, so very comparable in size to a butt.

Buster Dog BBQ · 11-19-2009, 10:33 AM

Quote:

Originally Posted by tommykendall

So you're saying it came out fine for pulled pig, not noticeably discernable from a butt?

I would say that is the case in my situation. The piece of meat I got was larger than a butt but wasn't defined as a typical butt without a bone. I had never seen cusion meat before. As far as I know it may have been cushion meat or it was a boneless butt that wasnt trimmed well. I did cook just like pulled pork and it was fine.

tommykendall · 11-19-2009, 05:44 PM

Some of these threads sure hit the bottom of the barrel fast. Well I guess it's time to cut the cyrovac and pray that I don't have to rush out and buy butts.

landarc · 11-19-2009, 05:49 PM

Well, I for one am curious about it.

SmokeInDaEye · 11-19-2009, 05:58 PM

I did some a few years ago here. Treated them like mini pork butts and I thought they came out well. I even frozen a couple unpulled then defrosted, reheated and pulled at a later date.

ThomEmery · 11-19-2009, 06:31 PM

I had this happen a few years back
They just do not work right
If I were to try now I would have foiled em early

Bbq Bubba · 11-19-2009, 09:40 PM

Last cushion meat i used came in a huge bag. When opened, it was small scraps of ??? Cooked for chit. Hope you have better luck.

Chuckwagonbbqco · 11-19-2009, 11:42 PM

I use cushion meat to make "Boneless Country Style Ribs" They are often on sale for less than 99 cents per pound. They are popular in this area to cook "Carnitas"

I have made "pulled pork" from cushions in a pinch----but they are a little lean for that. Good Luck Tommy

Single Fin Smoker · 11-20-2009, 01:33 AM

TK- just open up that big pit of yours and know the bottom out of that sucker. I have full faith in you brother.

Fin

willkat98 · 11-20-2009, 07:34 AM

Looking forward to hearing how it goes/went TK

Personally, this is the first time I've heard the term "cushion meat"

Good luck

Bbq Bubba · 11-20-2009, 09:28 AM

Bills idea of cushion meat.....

11-19-2009, 09:16 AM	#1
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	Pork Cushion Meat http://www.bbq-brethren.com/forum/sh...t=pork+cushion I was just looking over this thread because I'm cooking for a party of 75 on Friday and my buddy bought 45# of pork cushion meat from Smart & Final because he claims he couldn't find butts. They are in their final thawing stages now so I haven't opened the cyrovac to see what I'm up against although they appear to have a decent amount of fat content. Some of the comments however in the attached thread concern me a bit. Need I be? Hoping some of you guys have first-hand experience with this. __________________ tk PitBitch Last edited by tommykendall; 11-19-2009 at 09:33 AM..

11-19-2009, 09:23 AM	#2
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	The piece I ended up getting was more like a butt in the end and that is how I cooked it. Sorry I can't offer more. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

11-19-2009, 05:44 PM	#7
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	Some of these threads sure hit the bottom of the barrel fast. Well I guess it's time to cut the cyrovac and pray that I don't have to rush out and buy butts. __________________ tk PitBitch

11-19-2009, 05:49 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Well, I for one am curious about it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-19-2009, 05:58 PM	#9
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	I did some a few years ago here. Treated them like mini pork butts and I thought they came out well. I even frozen a couple unpulled then defrosted, reheated and pulled at a later date. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] 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

11-19-2009, 09:29 AM	#3
bottomsupbbq Full Fledged Farker Join Date: 08-17-09 Location: Snohomish Downloads: 0 Uploads: 0	Much smaller and leaner than a pork butt. I would probably cut them into bonless country style ribs and smoke them. Just my 2 cents

11-19-2009, 06:31 PM	#10
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	I had this happen a few years back They just do not work right If I were to try now I would have foiled em early __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

11-19-2009, 09:40 PM	#11
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Last cushion meat i used came in a huge bag. When opened, it was small scraps of ??? Cooked for chit. Hope you have better luck. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

11-19-2009, 11:42 PM	#12
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	I use cushion meat to make "Boneless Country Style Ribs" They are often on sale for less than 99 cents per pound. They are popular in this area to cook "Carnitas" I have made "pulled pork" from cushions in a pinch----but they are a little lean for that. Good Luck Tommy

11-20-2009, 01:33 AM	#13
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	TK- just open up that big pit of yours and know the bottom out of that sucker. I have full faith in you brother. Fin __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

11-20-2009, 07:34 AM	#14
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Looking forward to hearing how it goes/went TK Personally, this is the first time I've heard the term "cushion meat" Good luck __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

11-20-2009, 09:28 AM	#15
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Bills idea of cushion meat..... __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

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