Anyone know what cut this is?

[natej]

The boss picked this up today to try on the drum however im not sure where its cut from, wondering do i smoke it to Internal temp or to probe tender?

20170727_172233.jpg

• natej
• Jul 27, 2017

20170727_172239.jpg

• natej
• Jul 27, 2017

 

[wimpy69]

http://www.smokingmeatforums.com/t/101563/pickled-pork
Thought I saw this on here somewhere. My granny used to pickle hock s and trotters, thats what caught my eye. Hope it helps.

 

[natej]

Thankyou my friend! Ive never actually eaten or cooked one of these before so i may just take it to 205

Heres another shot unpackaged

20170727_203258.jpg

• natej
• Jul 27, 2017

 

[petewoody]

It looks like a piece of the shoulder (butt). Pickled pork is is quite common in Australia and is usually treated in much the same manner as corned beef. If you are going to smoke it, I would take it to a temperature of 165 to 170. It will come out similar to a ham.