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Pork Collar

makismakis Posts: 81
edited August 2012 in EggHead Forum
Sunday and a 7 pound pork collar went in.

It will be for pulled pork tacos on my vacation.


I will post more as it goes

Comments

  • stikestike Posts: 15,597
    What's a collar? Higher up than the butt? Looks similar toma boston butt

    Is it boneless?
    Never heard of it, but looks damn good
    Keep us posted
    ed egli avea del cul fatto trombetta -Dante
  • makismakis Posts: 81
    Collar is called in Greece the neck.

    This piece can be found with or without bone. I have tried it w/o bone three times and it was great! Very tender meat. Now i wanted to see what the bone will add flavour wise to the cook.

    8 hours into the cook. The meat has hit the plateaux and all i can do is wait for the temperature to rise...
  • Cheek meat. It's the entire jowell but this does look like a butt. Never seen a whole cheek like this.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • lousubcaplousubcap Posts: 12,488
    Cheek meat. It's the entire jowell but this does look like a butt. Never seen a whole cheek like this.

    Guess it could be a butt cheek??? :)  I have no clue!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • stikestike Posts: 15,597
    whole cheek? i find the cheeks i can get are only about 2 to 3 pounds and teardrop shaped.
    ed egli avea del cul fatto trombetta -Dante
  • makismakis Posts: 81
    It is the muscle that holds the head. It is located above the butt not on the head....Very tasty meat!!
  • stikestike Posts: 15,597
    thanks makis.  i did a little googling after and found what you are talking about.  pretty interesting

    ed egli avea del cul fatto trombetta -Dante
  • makismakis Posts: 81
    After 15 hours the meat was ready and it looked great.

    2 in. smoke ring all around and very moist. For the last three hours of the cook I was spraying it with apple juice / apple cider vinegar every hour.

    Very happy with the outcome. I am EGGstatic...
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