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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Mani on April 07, 2012, 11:20:53 AM

Title: Pork collar
Post by: Mani on April 07, 2012, 11:20:53 AM
Hi,

I have a 4lb pork collar, but not too sure as to the cooking method. I'm thinking pulled pork...

Should I view this in the same way as a pork butt? Using identical I.T etc?

The collar has little surface fat, is this a problem as I don't have a lot of experience with butts.

Thanks in advance for advice.
Title: Re: Pork collar
Post by: muebe on April 07, 2012, 11:30:02 AM
Pork Collar is the neck meat of the pig. It has a good fat content so it should be good for a long smoke and pulling. I say give it a try and let us know how it turns out ;)
Title: Pork collar
Post by: mikecorn.1 on April 07, 2012, 11:44:26 AM
Ditto. Would love to see it when done :)


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Title: Re: Pork collar
Post by: Mani on April 07, 2012, 11:49:13 AM
I will do chaps.

Any pointers on my method;

Am thinking of using a mustard coat first...  I don't have any 'yellow' mustard so will use Dijon as it has, like yellow, a higher vinegar ratio than English mustard.  Follow that with a rub, smoke at 220 till the I.T is 193 then rest and pull.

Cheers.
Title: Pork collar
Post by: mikecorn.1 on April 07, 2012, 12:12:57 PM
Heck you could even go to 225' and 195' ;D


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Title: Re: Pork collar
Post by: Mani on April 07, 2012, 12:19:32 PM
Thanks Mike, I may well do just that!
Title: Re: Pork collar
Post by: Mani on April 08, 2012, 06:43:26 AM
The Story so far...

(http://i1155.photobucket.com/albums/p559/stevepostill/P4081118.jpg)

I had a couple of racks of Beef short ribs that I thought I would pop in with the collar.  I used a more herby rub on the beef ribs, with Rosemary, Marjoram, Thyme and parsley with the usual Paprika, cumin etc.

(http://i1155.photobucket.com/albums/p559/stevepostill/P4081119.jpg)

and the Pork collar I did in Dijon mustard and a pork rub;

(http://i1155.photobucket.com/albums/p559/stevepostill/P4081120.jpg)

the ribs came out after three hours;

(http://i1155.photobucket.com/albums/p559/stevepostill/P4081121.jpg)

they have gone back in aluminium foil for a few hours with the pork collar.
Title: Pork collar
Post by: mikecorn.1 on April 08, 2012, 08:20:24 AM
Looking good so far!


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Title: Re: Pork collar
Post by: Smoker John on April 08, 2012, 07:59:34 PM
I agree, looking good
Title: Re: Pork collar
Post by: Mani on April 09, 2012, 12:58:24 AM
The Pork collar took quite a while to cook...  It took 14 hours to get to 195, by which time I had only just come back from the pub, so I popped it in foil, towel and in the coolewr overnight;

(http://i1155.photobucket.com/albums/p559/stevepostill/P4091122.jpg)

(http://i1155.photobucket.com/albums/p559/stevepostill/P4091123.jpg)
Title: Re: Pork collar
Post by: muebe on April 09, 2012, 05:28:18 AM
Looks like it pulled just fine  :)
Title: Pork collar
Post by: mikecorn.1 on April 09, 2012, 05:49:37 AM
That collar came out nice.


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Title: Re: Pork collar
Post by: Mani on April 09, 2012, 08:58:54 AM
Just finished it off. It was beautiful. Thanks for the tips chaps!
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