Smoked pork for sandwiches.

[NewBuilder]

One of my favorite sandwiches is boiled, cured pork shoulder.. Recently, I opted for a change and decided to smoke it instead. I smoked it at 160 degrees and finished it at 175 degrees when the internal temperature reached 145, then removed it at 155 degrees. The result is delicious, great for sandwiches or frying up some buckboard bacon.

 

[thirdeye]

One of my favorite sandwiches is boiled, cured pork shoulder..

If I'm reading you right, this is a corned pork butt, braised, which is like a sister to corned beef that you slice for sammies? Or corned pork and cabbage..... Sounds great.

And when you decided to smoke a piece of the same cured meat, you now move into the Buckboard technique. which is also really nice.

One more option on the pork is to use a pastrami rub before smoking which will move Buckboard to to Porkstrami.

 

[JLeonard]

If I'm reading you right, this is a corned pork butt, braised, which is like a sister to corned beef that you slice for sammies? Or corned pork and cabbage..... Sounds great.

And when you decided to smoke a piece of the same cured meat, you now move into the Buckboard technique. which is also really nice.

One more option on the pork is to use a pastrami rub before smoking which will move Buckboard to to Porkstrami.

Not quite sure what to call it.....But I'll take a sammich!

Jim

 

[NewBuilder]

If I'm reading you right, this is a corned pork butt, braised, which is like a sister to corned beef that you slice for sammies? Or corned pork and cabbage..... Sounds great.

And when you decided to smoke a piece of the same cured meat, you now move into the Buckboard technique. which is also really nice.

One more option on the pork is to use a pastrami rub before smoking which will move Buckboard to to Porkstrami.

I really wasn't planning to make anything in particular, it just was a beautiful day, and I wanted to use my smoker. The porkstrami sounds good.

 

[ddufore]

The Porkstrami is very good!!