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Temp advice needed - Berkie pork collar

20stone
20stone Posts: 1,961
edited June 2015 in EggHead Forum
Howdy all -

My brother-in-law, Mike (you may have met him at Salado), got invited to a paleo dinner by some buddies, and invited me along as his +1.  He is popping his BGE brisket cherry, and I threw on a pork collar as well.

We have his BGE chugging along at 275 (upper grid) right now, and I am looking for thoughts on when to pull the collar off.  If I was doing a whole butt, it would be 200 - 205, but with just the "money muscle", I could talk myself into as cool as 165.  The collar is from a dirty hippie free range all natural Berkshire, so there is PLENTY of fat in there.

Thoughts?

TIA,

J
(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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Comments

  • Photo Egg
    Photo Egg Posts: 12,136
    Wow, sounds fantastic. No advice but want to see updates...
    Thank you,
    Darian

    Galveston Texas
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  • MediumRarely
    MediumRarely Posts: 270
    Pull @190F

    Always act so that you can tell the truth about how you act.


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  • 20stone
    20stone Posts: 1,961
    The brisket is done and in the cooler. 

    Per @MediumRarely, I'll pull the collar off around 190. 

    J
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Snake River Farms agrees in this recipe:
    http://www.snakeriverfarms.com/recipes/2015/04/smoked-pork-collar-tacos/

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SGH
    SGH Posts: 28,909
    20stone said:
     The collar is from a dirty hippie 
    I have a real good friend that is a dirty hippie  ;) 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 20stone
    20stone Posts: 1,961
    SGH said:
    20stone said:
     The collar is from a dirty hippie 
    I have a real good friend that is a dirty hippie

    I'm trying to get a bit less hair on the collar
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Cook to over 190 if you want it to pull.  You can also cook this as little as the 150s.  And you can grill it.

    http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/meat-guide/pork-cuts/pork-roast-butt/

    ______________________________________________
    I love lamp..
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  • Ladeback69
    Ladeback69 Posts: 4,483
    On a full pork butt for sliced I was told 185, but it maybe ok pulling at 165.  How does it probe?  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • 20stone
    20stone Posts: 1,961
    Ladeback69 said:
    On a full pork butt for sliced I was told 185, but it maybe ok pulling at 165.  How does it probe?  
    It is still a bit firm and at 167. I'm leaning more toward 185 for a slice. I am smoking at 275 (in a hurry) and had it wrapped in butcher paper for the last three hours (working the 2-3-2 plan) and hope it turns out. 

    It sure smells good.  Thanks for all the advice

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • 20stone
    20stone Posts: 1,961
    Pulled at 190, and probably should have been pulled at 185 (though it still felt a little tight, then). Good pork is awesome. This tastes like that best bit of StL ribs.  

      
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,172
    Missed this. I appreciate it. I am sold.......it was a very good cut of pork. Gonna pursue for sure.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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