Pork Cushion Pulled Pork

[SigNate]

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.





Then on the Keg they went with alder and apple wood for smoke.



I'll update later but these are smelling fantastic already!

[Bluechip]

That looks awesome. I have never smoked any but use it regularly in jambalaya.

[PaulMyers]

I sure look forward to reading the rest of this thread as it is updated.

Yum Yum!

[SigNate]

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.

[SigNate]

Annnnnd...... the pork is done!
Just took it off the Keg looks great smells fantastic and taste is outstanding!!!!



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....

[Matt G]

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.

[Ilovestohunt]

Heees BACK!!! Thank you sir!!


Sent from my iPhone using Tapatalk

[Ilovestohunt]

I have to ask tho. What is cushion meat? Is it a different term for something I already use or what??


Sent from my iPhone using Tapatalk

[SigNate]

http://askabutcher.proboards.com/thread/104

Just from tasting when I pulled it it's pretty darn good!