tongatim
Found some matches.
- Joined
- Jul 24, 2016
- Location
- Bellingh...
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.
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.
