MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-30-2020, 11:02 PM   #1
tongatim
Found some matches.
 
Join Date: 07-24-16
Location: Bellingham, WA
Default Pork Cushions

Pork cushion is often very inexpensive at the local Smart Foodservices (Cash and Carry) so I've played around with it on a few occasions recently in lieu of my usual pork butt cook.

I find it delicious if smoked to about 160º and then sliced. I prep it the same as a pork butt, going a little lighter on the salt in the rub because of its smaller size, and cook the same as I would a butt at 250º on my Humphrey's Battle Box.

When I've treated this cut like a butt and taken it to 200-205º internal so that I could pull it, I found it drier than the butt, and less to my liking. However taken to 160-165º and then sliced thick like a chop, it is scrumptious, with just the right balance of fat and lean, and perfectly smoky. It comes in 2-4 lb roasts, so when finished, is a great size to vacuum seal and freeze for later. It takes well to freezing/thawing/reheating/slicing.
tongatim is offline   Reply With Quote


Thanks from:--->


Old 10-31-2020, 02:55 AM   #2
NoOne
is one Smokin' Farker

 
Join Date: 10-02-20
Location: On the move
Name/Nickname : NoOne
Default

I’ll be honest, I didn’t know what a pork cushion was, so I had to look it up. I’m interested to try it and will have to keep an eye out to give it a shot.

Looks like it might be a good cut to do a buckboard cure on and then slice for sandwiches.
__________________
Weber Performer Delux - Copper
Napoleon Prestige 500 RSIB
Thai Tao Charcoal Burner
AZ BBQ Outfitters 48” Argentine Grill w/ Brassero
Humphrey’s Battle Box
NoOne is offline   Reply With Quote


Old 10-31-2020, 06:26 AM   #3
Robert
is One Chatty Farker
 
Join Date: 09-03-09
Location: Springdale Ar
Default

One of my buddies uses pork cushion meat when making andouille because it is more lean than the butt.


Robert
Robert is offline   Reply With Quote


Old 10-31-2020, 10:23 AM   #4
Huh? What?
is one Smokin' Farker
 
Join Date: 10-24-14
Location: Arizona
Default

I haven't seen pork cushion meat around here in forever. It used to be common, and cheap, and I used it. Now, I can't find it.
Huh? What? is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:05 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts