Pork Cushion Pulled Pork
I brined four hunks of pork cushion meat all totaled about 12.5 lbs overnight. Two in a salty brine and two in a sweet brine. Then I decided to use some of the rubs I got at Kegtoberfest 2014. http://i1183.photobucket.com/albums/...3/DSC05425.jpg http://i1183.photobucket.com/albums/...3/DSC05427.jpg Then on the Keg they went with alder and apple wood for smoke. http://i1183.photobucket.com/albums/...3/DSC05429.jpg I'll update later but these are smelling fantastic already! |
That looks awesome. I have never smoked any but use it regularly in jambalaya.
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I sure look forward to reading the rest of this thread as it is updated.
Yum Yum! |
3:00pm update and they're looking great and smelling even better! The three smaller chunks are at 172 degrees IT and the larger one is 169* after about six hours on the Keg. http://i1183.photobucket.com/albums/...3/DSC05431.jpg |
Annnnnd...... the pork is done! Just took it off the Keg looks great smells fantastic and taste is outstanding!!!! http://i1183.photobucket.com/albums/...3/DSC05435.jpg Each skewer is labeled with the rub I used on it and which brine was used also. I'll pull it when it cools a bit and package separately. I have a feeling this will NOT last very long at all. Lol.... http://i1183.photobucket.com/albums/...3/DSC05437.jpg |
Man this is killing me. I had to move out of my house 2 weeks ago due to construction. I haven't had a hand made meal since.
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Heees BACK!!! Thank you sir!!
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I have to ask tho. What is cushion meat? Is it a different term for something I already use or what??
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http://askabutcher.proboards.com/thread/104
Just from tasting when I pulled it it's pretty darn good! |
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