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SRF Pork Collars are on!

Grillmagic
Grillmagic Posts: 1,600
edited November 2015 in EggHead Forum
2 SRF Pork Collars weighing 3.5 pounds each (there web site said there were 4 pounds and could vary .5 pounds either way, I guess this makes me even as to two half hams were both .8 an 16 ounces over) I brined them, rubbed with mustard and Dizzy Dust. The XL is coasting at 225/250 with 3 Apple chunks and planning it going 6 to 8 hours until 190/195 for pulling.
Charlotte, Michigan XL BGE
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,169
    Looking good. Collars will be in my next SRF order. Never tried them. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    can't wait to see how this one turns out. I have not ordered them yet but they will be on my next brisket order
    Keepin' It Weird in The ATX FBTX
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  • blind99
    blind99 Posts: 4,974
    Looks good already
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • 4Runner
    4Runner Posts: 2,948
    What's the difference between the collar and a Boston butt?  You still pull or chop?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • SGH
    SGH Posts: 28,988
    4Runner said:
    What's the difference between the collar and a Boston butt?  
    The pork collar runs from the base of the neck to the tip of loin. The Boston Butt is simply the upper fore shoulder. Their taste is very similar with the collar being a tad milder in my opinion. I actually prefer collar meat over shoulder meat myself. 

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

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    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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  • SGH
    SGH Posts: 28,988
    @Grillmagic Standing by for the finale my friend. 

    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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  • SGH
    SGH Posts: 28,988
    4Runner said:
    What's the difference between the collar and a Boston butt?
    Here is another interesting fact about collar. When cooked to the same internal temp as shoulder (no matter what the temp may be) it's less greasy than shoulder. As such, a lot of places that specialize in sliced pork use collar instead of shoulder. Due to being less greasy, it can be served at a much lower internal temp than shoulder and still be excellent. 

    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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  • 4Runner
    4Runner Posts: 2,948
    Good to know.  I might have to try it sliced.  Thanks. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • northGAcock
    northGAcock Posts: 15,173
    DoubleEgger said:
    Looking good. Collars will be in my next SRF order. Never tried them. 

    Double.....I have never tried a SRF collar, but do them frequently from my local butcher. They are truly outstanding. I get mine at a very reasonable price. Next time I am headed to Georgia, I will bring you one. 
    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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  • SGH
    SGH Posts: 28,988
    Still standing by for the finale. 

    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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  • Grillmagic
    Grillmagic Posts: 1,600
    No pulled/shredded pictures but here is the final pics before pulling (190 & 193) it was great however the next one I do will be cut into Steaks. I am a Big SRF fan however at 10 times the price as bone in Boston Butt I am not sure I will use them again for pulled pork. It was the best pulled pork I have done and the two 3 1/2 pounders feed 14 adults with a little left, enough for a big plate of pulled pork notchos for some Sunday Football
    Charlotte, Michigan XL BGE
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  • SGH
    SGH Posts: 28,988
    Looks like a slam dunk to me. Solid.

    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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  • allsid
    allsid Posts: 492
     SGH said:
    Looks like a slam dunk to me. Solid.
    I agree with SGH wholeheartedly. If I had the means and the meat on hand I would probably put this theory to the test but isn't the pork collar the cut used to make coppa in charcuterie?

    Don't get me wrong, I love me some collagen free pulled pork but wouldn't this cut make the bomb slices like its cured cousin Coppa?  

    Guess I will be having a chat with the local pork merchant soon-

    Thanks for sharing @Grillmagic 
    Proud resident of Missoula, MT
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    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Grillmagic
    Grillmagic Posts: 1,600
    allsid said:
     SGH said:
    Looks like a slam dunk to me. Solid.
    I agree with SGH wholeheartedly. If I had the means and the meat on hand I would probably put this theory to the test but isn't the pork collar the cut used to make coppa in charcuterie?

    Don't get me wrong, I love me some collagen free pulled pork but wouldn't this cut make the bomb slices like its cured cousin Coppa?  

    Guess I will be having a chat with the local pork merchant soon-

    Thanks for sharing @Grillmagic 

    I believe you are right about making great slices, on the SRF web site one of the reviews for there pork collar shared that it made the BEST PULLED PORK thus I tried it, it was very good but the one I have left will be cut in to 1 inch steaks or sliced very thin and grilled really fast and hot.
    Charlotte, Michigan XL BGE
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