Smoke Roasted Pork cushion

[chopsaw]

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 .

 

[smokerjim]

Looks like a delicous meal,

 

[Steve H]

I’d take a big plate of that. Looks delicious!

 

[mark thompson]

You make your own butter? Pork looks great

 

[chopsaw]

Looks like a delicous meal,

I’d take a big plate of that. Looks delicious!

Thanks Fellas . It's a nice change from pulled pork or the loin that's so lean .
Steve H next time you get by GFS , look for that Canadian steak seasoning . Makes a great dry brine .

 

[chopsaw]

Pork looks great

Thanks .

You make your own butter?

I've been messing with compound butters for steaks . I leave some unseasoned too .
Heavy cream in a mason jar or stand mixer . Shake or mix until the solids separate .
Solids are butter , liquid is buttermilk .

 

[sawhorseray]

I'd be all over that plate Rich, looks great! RAY

 

[schlotz]

Man that looks good, Rich! Haven't seen that cut around here but there is GFS not too far. Time to make a trip and see.

 

[gmc2003]

Another excellent cook Rich, that's a beautiful plate.

Point for sure
Chris

 

[SmokinVOLfan]

Man that looks good Rich. I'd say you nailed it spot on. Looks like the smokefire puts out some fine stuff!

 

[chopsaw]

I'd be all over that plate Rich, looks great!

Thanks Ray . I had planned to spin it , but wanted to fire up the pellet .

Man that looks good, Rich!

Thanks Matt . Appreciate it .

Haven't seen that cut around here but there is GFS not too far.

Gordons started carrying it when butts were hard to get . I guess it sold well enough they kept it .
This is a thread I did . I usually use them for ham and sausage . This shows how they pack and sell them .

Wanted spare ribs , ended up with pork cushion .

I've been wanting to do some full spares . Went 2 weeks ago and they were out ( GFS ) . Went last Thursday . They had some . Price changed my mind . 3 Pack . Ended up with a pack of pork cushion . It was actually down in price . Check you pack date and sell by , Figured I would cure them...

www.smokingmeatforums.com

Pork cushion ham update

Got the hams all smoked up yesterday . Got them out and rinsed on Weds. overnight in the fridge to smoke on Thurs. One night turned into 2 , and smoked Friday morning . Not sure about the 2 night dry in the fridge , but couldn't be helped . By habit I hung in the smoker to dry . Didn't need...

www.smokingmeatforums.com

Also , look for chuck pectoral . I have threads on that cut too .

Another excellent cook Rich, that's a beautiful plate.

Thanks Chris . That darn pellet grill is gonna spoil me .

 

[chopsaw]

Man that looks good Rich. I'd say you nailed it spot on. Looks like the smokefire puts out some fine stuff!

Thanks John .
It really does a fantastic job . Never thought I would own a pellet grill . Works great as a grill too .

 

[GaryHibbert]

That is one fine looking Pork "roast", Rich. Pork cushion is a new one to me--haven't even heard of it before. Gonna see if I can find one.
Gary

 

[motocrash]

Another great cook and meal Rich.

That SmokeFire puts some fantastic color of stuff .

It sho'nuf do!

 

[chopsaw]

That is one fine looking Pork "roast"

Thanks Gary . You could do the same with a deboned pork butt .

Another great cook and meal Rich.

I appreciate that Bill .
I've taken my time learning the SmokeFire . I know what to expect now , and how it likes to run . Been using it as a grill last few weeks , no drip pan . Great results there too .
Thanks again for the comments bud .

 

[Winterrider]

Nicely done chop.
I'd probably have as much luck finding a pork cushion around here as a Tri Tip

 

[Sven Svensson]

Great work. I’ll have to watch for that type of cut here. I don’t think I’ve ever seen it.

 

[MJB05615]

Looks excellent Rich. I've never seen that cut around these parts. I wonder if Restaurant Depot has it? Great work, you've got that pellet dialed in perfectly.

 

[chopsaw]

Nicely done chop.

Great work.

Looks excellent Rich.

Thanks Fellas . Appreciate the comments .

 

[Brokenhandle]

Looks delicious Rich! And now a craving for stovetop! Lol

Ryan