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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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10-30-2020, 11:02 PM | #1 |
Found some matches.
Join Date: 07-24-16
Location: Bellingham, WA
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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. |
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Thanks from:---> |
10-31-2020, 02:55 AM | #2 |
is one Smokin' Farker
Join Date: 10-02-20
Location: On the move
Name/Nickname : NoOne
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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.
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Weber Performer Delux - Copper Napoleon Prestige 500 RSIB Thai Tao Charcoal Burner AZ BBQ Outfitters 48” Argentine Grill w/ Brassero Humphrey’s Battle Box |
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10-31-2020, 06:26 AM | #3 |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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One of my buddies uses pork cushion meat when making andouille because it is more lean than the butt.
Robert |
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10-31-2020, 10:23 AM | #4 |
is one Smokin' Farker
Join Date: 10-24-14
Location: Arizona
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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.
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