Pork Butt or Collar

[Deeez]

Hi members, I have a question. Has anyone smoked a pork collar and if there was a difference in the finished product, compared to a butt? I like to smoke the butts to about 180 and then slice them as steaks. Has anyone done this and how did you like it? I did this with a collar meat about 5.5lbs(2.6kgs), but when I sliced it, it has some juice, but the texture seemed more dry, like a ham. Im not familiar with the system here so I can add a picture or video.

 

[eaglewing]

180 is the wrong temp to stop at, you can either smoke it like a loin to an IT of 140-145° or if you went to 180, then take it to 200° like a butt, then wrap in foil and rest for 2 hours in a cooler. Collar is meant to be treated like a loin, cook to 140s if I'm not mistaken

 

[SmokingUPnorth]

I’m not familiar with a collar. If your looking to slice it like a steak what’s the difference between that and just a pork chop or pork loin? I figure that would be easier to do and get what your looking dor

 

[chopsaw]

I like to smoke the butts to about 180 and then slice them as steaks. Has anyone done this and how did you like it?

I do it all the time . 185 / 190 is sliceable on a pork butt . Makes great roast pork . 140 works for pork loin . To much fat in a butt to stop at 140 .
When I do it I bone it out and roll it in a net , or you can tie it back together .

 

[cinnamonkc]

Hi members, I have a question. Has anyone smoked a pork collar and if there was a difference in the finished product, compared to a butt? I like to smoke the butts to about 180 and then slice them as steaks. Has anyone done this and how did you like it? I did this with a collar meat about 5.5lbs(2.6kgs), but when I sliced it, it has some juice, but the texture seemed more dry, like a ham. Im not familiar with the system here so I can add a picture or video.

I don’t typically slice mine as I LOVE pulled pork, but I find collar to be leaner and the texture is closer to loin. I am like you in that I do my sliced pork and brisket to 180/185 and my pulled at 200/205.
That being said, for collar, slicing would be the right method because it’s leaner, but I’m wondering if the 180 it’s too long of a smoke for leaner meat.

 

[gray ghost]

I’ve got a buddy with several BBQ Restaurants and he mixes collars in with his butts for chopped and it’s delicious. Adds a little more lean without the long smoke of a ham

 

[Deeez]

I don’t typically slice mine as I LOVE pulled pork, but I find collar to be leaner and the texture is closer to loin. I am like you in that I do my sliced pork and brisket to 180/185 and my pulled at 200/205.
That being said, for collar, slicing would be the right method because it’s leaner, but I’m wondering if the 180 it’s too long of a smoke for leaner meat.

Hey there, thank you ALL for your input and confirmation. In Asia, its hard to find the part of meat usually used in English terminology, as it will be called something else here, and with the language difference, it makes it more challenging. Thank you.

 

[Deeez]

I’m not familiar with a collar. If your looking to slice it like a steak what’s the difference between that and just a pork chop or pork loin? I figure that would be easier to do and get what your looking dor

I did it by accident while doing a butt. Because the family was hungry and I didnt allocate enough time for the cooks, so when I pulled the butt at around 180, everyone(even me) was quites satisfied with the texture, juice and taste. Although it wasnt as tender as pulled pork, it had some bite which was good and had good flavor and juicy. But recently I saw this collar, they told me it was a collar (so I assumed it being part of the shoulder how far off can it be?) Well I learned something new this time around. But I do appreciate everyones input on collar and butt. I too did some research and confirms your inputs, thanks everyone!!!

 

[Deeez]

I do it all the time . 185 / 190 is sliceable on a pork butt . Makes great roast pork . 140 works for pork loin . To much fat in a butt to stop at 140 .
When I do it I bone it out and roll it in a net , or you can tie it back together .

Thank you for this. so do you net before you rub for the steaks?

 

[chopsaw]

do you net before you rub for the steaks?

I don't cut it into steaks . I smoke it whole then slice thin . Put whatever rub or seasoning on the outside that you like .

You don't have to bone it out . You can leave the bone in and just put it on a rack or in a foil pan .

 

[Deeez]

Hey Chopsaw, thank you kindly for your input.

 

[chopsaw]

Hey Chopsaw, thank you kindly for your input.

You bet .
Just for the record . I did pork pork cushion over the weekend .
Pic for comparison .