Pork Collar's from SRF

northGAcock said:

First, you are in for a treat. I have not had SRF collors, but if they are better than the ones my butcher cuts......it will be off the chart. 

there are 3 ways i know to prepare, two of which I have done. They are as follows:

1. Season and go low and slow as you would a butt. You will not need to reach 195 however for tenderness. I pull at 175 -180 and rest. I then cut them into steak size portions, and do one of two things. Plate an eat....or pan sear on both sides with a little butter olive oil mix to add a little crunch to the outside texture. (I have had both ways). I use maple wood for my smoaking, but use what you prefer with butts. Leftovers are easily shreeded for other uses.
2. Cut the roast into 4 nice think steaks. I season with some brown sugar and some butt rub of my choice. Grill on both sides untill you reach internal temp of 145. Rest and eat. (This is my preference in cooking methods, however I recomend the roasted approach for your first time. I discovered this approach as my butcher cut them this way by accident.)
3. Season and braise in a cast iron dutch oven. (I have not tried this and would be most interested in your results if you try this method) 

Will need some pictures. All the best.

northGAcock said:

First, you are in for a treat. I have not had SRF collors, but if they are better than the ones my butcher cuts......it will be off the chart. 

there are 3 ways i know to prepare, two of which I have done. They are as follows:

1. Season and go low and slow as you would a butt. You will not need to reach 195 however for tenderness. I pull at 175 -180 and rest. I then cut them into steak size portions, and do one of two things. Plate an eat....or pan sear on both sides with a little butter olive oil mix to add a little crunch to the outside texture. (I have had both ways). I use maple wood for my smoaking, but use what you prefer with butts. Leftovers are easily shreeded for other uses.
2. Cut the roast into 4 nice think steaks. I season with some brown sugar and some butt rub of my choice. Grill on both sides untill you reach internal temp of 145. Rest and eat. (This is my preference in cooking methods, however I recomend the roasted approach for your first time. I discovered this approach as my butcher cut them this way by accident.)
3. Season and braise in a cast iron dutch oven. (I have not tried this and would be most interested in your results if you try this method) 

Will need some pictures. All the best.

Thanks for the info, they are around 4 pounds each I believe and I want to do each of the 3 differently. First one I know I am low & slow and pulling, Your method #1) sounds interesting and I like the idea of putting the sliced pieces back on to sear, so I understand you right you take it to 175/180 before you slice? I typically cook 1 inch bone in brined chops indirect at 250 until 130 IT then open my XL up and let it rip to 550/600 and sear direct for 2 minutes first side then 90 seconds the second and they end up at 150/160 and are awesome. Thanks for your response.

pgprescott said:

Do you have a sticker which illustrates them?

I am in Mexico until Nov 15th and they are being shipped on Nov 16th so I will have them in time for the MSU Ohio State game on Nov 21st. I will take and post some pictures. I have been in Mexico for 6 weeks and I can't wait to cook something on the BGE.