tomahawk66 Posted February 25, 2017 Report Share Posted February 25, 2017 So... the wife's bosses are in town for a conference and since the last time I cooked for one of them went so well the others have all extended there trip over the weekend so they cam get some BBQ from me I couldn't get a hold of a big bit of shoulder on short notice so I took a gamble with 3 cuts of pork neck (although they also say butt on the label). They looked good but I've never done them before so here's hoping we don't need to order take out lol! Dry brining for a couple of hours before applying the rub, usually like to do that over night. I was by myself so not much of a chance to to take photos after rub and when just put on the KK. Suffice to say R"32"-D2 takes it all in her stride! Siting pretty at 225 with a thin blue whisp of hickory smoke sneaking out of the 1/4 cracked top vent. Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 25, 2017 Report Share Posted February 25, 2017 You will be fine I use neck all the time pulls great I've injected and gone straight I love them because it's just dee and I perfect size Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 25, 2017 Report Share Posted February 25, 2017 I've been doing necks as a butt substitute for about two years now. They have intramuscular speckled fat which the butts and shoulders don't have. You can also slice then thin and use them like a skirt steak. Quick sear and serve. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 25, 2017 Report Share Posted February 25, 2017 I've been doing necks as a butt substitute for about two years now. They have intramuscular speckled fat which the butts and shoulders don't have. You can also slice then thin and use them like a skirt steak. Quick sear and serve. I've sliced them as well great alternative to the shoulder / butt.Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted February 25, 2017 Author Report Share Posted February 25, 2017 I've sliced and seared neck/collar before - actually much prefer it over chops.First time pulling though... will see how it goes!So far so good:Sent from my SM-G935F using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 25, 2017 Report Share Posted February 25, 2017 Looking forward to the out come Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 25, 2017 Report Share Posted February 25, 2017 It has to be good I notice that it is Canadian Pork. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 25, 2017 Report Share Posted February 25, 2017 Almost as good as Iowa pork! 1 Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted February 27, 2017 Author Report Share Posted February 27, 2017 I feel bad... it was dark and in the rush to get everything out together I took no more photos!!I had them at 225 for about 5 hours and then cranked to 315 for 30mins. Then wrapped in foil and kept at 315 until they hit 200 IT. Wrapped in towels and into the cooler while I cooked the rest of the food.We had charred peppers, cajun rubbed corn on the cob with melted cheese on top and a tomato and cucumber salad with a lime dressing (limes from the garden )Best pulled pork I've done so far. Love the size of the necks as it means I don't always have to cook a big piece and fresh is soooo much better than leftovers. Also love the bark to meat ratio!Sent from my SM-G935F using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
_Ed_ Posted February 27, 2017 Report Share Posted February 27, 2017 Love pork collar for pulling! These look great. The one thing I do when cooking for a crowd is tie them together as a pair to make a bigger piece of meat - pork in the UK is that bit leaner than US pork, so I prefer a thicker piece to cook. The best part is that my local Whole Foods orders these frequently, but they are not a very popular cut... so they are frequently on sale in the summer... Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 27, 2017 Report Share Posted February 27, 2017 The salad sounds tastyOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 27, 2017 Report Share Posted February 27, 2017 More ideas on how to cook my pork collar when it arrives, probably make a couple chops and pull the rest. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 1, 2017 Report Share Posted March 1, 2017 More ideas on how to cook my pork collar when it arrives, probably make a couple chops and pull the rest. It's the perfect cut for 2 to 4 people sliced or pulled it's just Dee and I at my place so no point cooking a whole Butt / shoulder Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted March 1, 2017 Author Report Share Posted March 1, 2017 Love pork collar for pulling! These look great. The one thing I do when cooking for a crowd is tie them together as a pair to make a bigger piece of meat - pork in the UK is that bit leaner than US pork, so I prefer a thicker piece to cook. The best part is that my local Whole Foods orders these frequently, but they are not a very popular cut... so they are frequently on sale in the summer... This was Canadian pork and stayed super moist. It was nice to have them individually wrapped and keeping warm in the cooler as I could bring them out one by one and have fresh hot meat each time.The first piece made over stuffed pulled pork buns for 8 and then I pulled another which also went straight away!Sent from my SM-G935F using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted March 5, 2017 Report Share Posted March 5, 2017 This post is what made me go out looking for pork neck. Unfortunately I only found pork neck bones which don't seem to have much meat on them. I'll find out how they are tomorrowSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
