I started buying pork cushions at GFS when they were cheaper that pork butts . They come from the area of the picnic on the animal , and make a great ham .
I found a couple in the freezer and thought I would do some roast pork . 185 to 195 is a sliceable temp for this cut .
I mixed up a phosphate injection using vegetable stock , brown sugar , salt and some roasted garlic base .
Pumped the roast full and held overnight in the fridge . It will naturally hold
about 10 % of it's weight .
Next morning out of the fridge and rinsed . I tie the middle and season the surface with
Canadian steak seasoning . Then back in the fridge until cook time .
Surface dried and tacky to the touch . Ready to go on the
SmokeFire . B&B Comp pellets .
I don't look while I'm cooking . So no pics of that .
I always start the SmokeFire at 250 . I let it settle in , then I set it to smoke boost , add the meat
and let it do it's thing . Ran it on boost for 3 hours , then I bump the heat slowly to 260 and let it ride .
I'm looking for at least 185 internal . Anything up to 195 makes a nice slice .
I keep bumping the heat at 30 minute intervals , and when it got close to my target temp I set it to 450 .
That way it will force some carry over . I pulled the roast at 180 degrees internal .
That SmokeFire puts some fantastic color of stuff .
Got the carry over I was looking for .
Rested another 20 minutes . Could have waited a bit longer but we were hungry .
Nice and juicy , great flavor .
Texture was spot on too .
Green beans , some stove top and some bread with homemade butter .
Didn't need anything else .
Thanks for lookin .
I found a couple in the freezer and thought I would do some roast pork . 185 to 195 is a sliceable temp for this cut .
I mixed up a phosphate injection using vegetable stock , brown sugar , salt and some roasted garlic base .
Pumped the roast full and held overnight in the fridge . It will naturally hold
about 10 % of it's weight .
Next morning out of the fridge and rinsed . I tie the middle and season the surface with
Canadian steak seasoning . Then back in the fridge until cook time .
Surface dried and tacky to the touch . Ready to go on the
SmokeFire . B&B Comp pellets .
I don't look while I'm cooking . So no pics of that .
I always start the SmokeFire at 250 . I let it settle in , then I set it to smoke boost , add the meat
and let it do it's thing . Ran it on boost for 3 hours , then I bump the heat slowly to 260 and let it ride .
I'm looking for at least 185 internal . Anything up to 195 makes a nice slice .
I keep bumping the heat at 30 minute intervals , and when it got close to my target temp I set it to 450 .
That way it will force some carry over . I pulled the roast at 180 degrees internal .
That SmokeFire puts some fantastic color of stuff .
Got the carry over I was looking for .
Rested another 20 minutes . Could have waited a bit longer but we were hungry .
Nice and juicy , great flavor .
Texture was spot on too .
Green beans , some stove top and some bread with homemade butter .
Didn't need anything else .
Thanks for lookin .